Creamy Beet Pasta Sauce

5 from 3 votes

This creamy beet pasta sauce is not only beautiful, but tastes amazing. If you prep some of your ingredient you can make this in less than 20 minutes.

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Lunch

Cuisine: Italian

Servings: servings

Calories: 688kcal

Author: Allie Petersen

Ingredients

1 cup raw cashews soaked in hot water for at least 10 minutes
8 oz pasta of choice I used fusilli, can sub for gluten-free pasta
½ cup water
1 small onion diced
1-2 tablespoon water
1 large cooked beet or 2 small beets, peeled *
2 tablespoon fresh orange juice
½ teaspoon orange zest
2 cloves garlic minced
¾ teaspoon salt
¼ cup pasta water

Optional Toppings

¼ cup chopped dill
⅓ cup crumbled vegan feta I used Violife
⅓ cup chopped walnuts

Instructions

If you haven't yet soaked your cashews, start by soaking them in hot water for at least 10 minutes.
1 cup raw cashews
Cook your pasta to package instructions and save ¼ cup pasta water.
8 oz pasta of choice
Sauté your diced onion with some water in a small saucepan over medium heat for 2-3 minutes until onion is soft.
1 small onion, 1-2 tablespoon water
Create your cashew cream. In a high speed blender combine cashews with water. Blend for around 1 minute until smooth and not grainy. If you are using a food processor you may have to scrape down the edges intermittently and blend longer.
½ cup water
To your cashew cream, add your cooked beet, cooked onion, orange juice, orange zest, salt, minced garlic, and pasta water. Blend for 1 minute until smooth.
1 large cooked beet, 2 tablespoon fresh orange juice, ½ teaspoon orange zest, 2 cloves garlic, ¾ teaspoon salt, ¼ cup pasta water
Pour pink sauce over pasta and gently combine.
Serve immediately and top with vegan feta, fresh dill, and/or walnuts. You can also sprinkle on some vegan parmesan, nutritional yeast, or freshly ground black pepper.
¼ cup chopped dill, ⅓ cup crumbled vegan feta, ⅓ cup chopped walnuts

Notes

Storage: This beet pasta is best eaten the day of but can be stored in the fridge in airtight container for up 4 days. I do not recommend freezing.

Soaking cashews: For the smoothest sauce you can soak your cashews overnight. If you don't have time, just soak in hot water for 10 minutes. and they will still make a great sauce.

The fastest cooking method for beets is microwaving. Cut ends of beet, prick with fork or knife a few times, and place in a shallow microwave safe dish was 1 inch of water on the bottom. Cover with damp paper towel. Microwave for 7-8 minutes, turning the beet halfway through. Time in microwave is dependent on size of beet.

Calorie count disclaimer: Naturallie Plant-Based offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Naturallie Plant-Based attempts to provide accurate nutritional information, these figures are only estimates.

Nutrition