Vegan Beet Pasta

This Vegan Beet Pasta recipe is a vibrant way to elevate your pasta game. A creamy beet pasta sauce infused with cashew cream, gets coated in protein-packed pasta. It’s a bright and beautiful vegan pink pasta recipe that’s the perfect dish to impress your guests or to be enjoyed as a 30 minute weeknight dinner!

With Valentine’s Day approaching, I thought it would be fun to make a vegan pink pasta recipe. After all, I feel like the aesthetic of the day is all things pink.

While the color is bright, it’s equally as nutritious. The star of this recipe is obviously the beets. Don’t worry, you can barely taste them, if you’re concerned about that earthy flavor. Thanks to the cashew cream and a few other ingredients, this beet pasta sauce is a creamy pink dream.

When it comes to serving, I love tossing this creamy beet pasta sauce with organic green lentil pasta noodles. They’re high in protein and taste like the real deal. So you can check all the boxes when it comes down to a nutritional standpoint. 

So whether you’re looking for a dish to impress your special guests or on the hunt for a 30 minute weeknight dinner, this Vegan Beet Pasta recipe will have everyone in love at first bite! 

Why You’ll Love This Vegan Beet Pasta Recipe

• Quick & Easy: A gorgeous vegan pink pasta recipe that’s on the table in 30 minutes or less.
• Balanced Meal: With the protein & carbs from the lentil pasta, as well as the creamy beet pasta sauce, this is a well-rounded meal that’s satisfying & nutritious.
• Great for Meal Prep: This dish stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.

Ingredients

• Organic Beets: This is the most essential ingredient to transpire that bright pink color. Either cook your beets prior to blending or buy pre-cooked ones (that’s what I did!). I used the brand Love Beets Organic Classic Vinegar Marinated Baby Beets.
• Organic Raw Cashews: Cashews provide the most creamy consistency to the beet pasta sauce. Simply soak the cashews to soften, then blend!
• Organic Garlic: Fresh garlic or organic garlic powder both work perfectly for the beet pasta sauce.
• Organic Seasonings: We’re keeping it simple here, sea salt & black pepper!
• Organic Lemon: Freshly squeezed into the sauce to add some zesty flavors.
• Organic Rotini Pasta: It wouldn’t be a pasta recipe without it! I love using pasta noodles that are made with one ingredient – lentil flour. I used Tolerant’s Organic Green Lentil Rotini. They taste just like the real deal and they’re high in protein.
• Organic Toppings: For some extra pizzazz I garnished with sliced vegan mozzarella, from Miyoko’s  Creamery, as well as pumpkin seeds. While they’re optional, it really brings the pasta to life!

How To Make

1. Pasta. Cook the noodles according to package directions until al dente. Drain and set aside.
2. Bake. If you’re using pre-cooked beets, skip to step 3. Preheat oven to 400 degrees F. Add the chopped beets and garlic on a baking tray lined with parchment paper. Bake for 15 – 20 minutes, flipping halfway.
3. Blend. Transfer the roasted beets/pre-cooked beets and garlic/garlic powder to a high-speed blender, along with the remaining sauce ingredients. Blend until smooth & creamy.
4. Combine. Pour the beet sauce back to the pot, along with the cooked pasta, and toss to combine. If needed, add in a little filtered water or vegetable broth to loosen the sauce.
5. Serve. Divide between bowls. Top with sliced vegan mozzarella and pumpkin seeds, if desired. Enjoy!

Tips for Making this Vegan Pink Pasta Perfectly 

• Organic Noodles: Rotini noodles can be swapped for any kind of pasta noodle that you have on hand!
• Protein Noodles: To amplify the protein, I love using pasta noodles that are made with one ingredient – lentil flour. I used Tolerant’s Organic Green Lentil Rotini. They taste just like the real deal and they’re high in protein.
• Organic Beets: Either cook your beets prior to blending or buy pre-cooked ones (that’s what I did!). I used the brand Love Beets Organic Classic Vinegar Marinated Baby Beets.
• Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften.
• Organic Vegetables: Wanting to up the nutritional value? Blend up some roasted or steamed cauliflower. You won’t be able to taste it and it won’t alter the pink pasta hue. 
• Organic Toppings: For some extra pizzazz I garnished with sliced vegan mozzarella, from Miyoko’s  Creamery, as well as pumpkin seeds. While they’re optional, it really brings the pasta to life!

Storing & Reheating

As mentioned above, this Vegan Beet Pasta recipe is perfect for leftovers & meal prep! Just be sure to let the pasta cool completely before transferring to an air-tight glass container. 

Fridge Storage. Transfer to an air-tight glass container in the refrigerator for up to 4 days. 

Reheating. To reheat, simply transfer the pasta to a saucepan on the stovetop over medium heat, adding a little extra filtered water as needed until warm.

More Pasta Recipes You’ll Love

• Vegan Green Protein Pasta
• Vegan Baked Mac and Cheese
• Vegan Acorn Squash Pasta
• Vegan Butternut Squash Macaroni and Cheese
• Vegan Lentil Lasagna Soup

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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