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pink pasta sauce recipe

Beet Pasta Sauce

Print Recipe
A delicious creamy Beet Pasta Sauce made with cashews and beets.
Course Condiment, Main Course
Cuisine Italian
Keyword Pasta, pasta sauce, vegan pasta sauce
Prep Time 10 mins
Cook Time 15 mins
Servings 4
Calories 734.7
Author carleigh

Ingredients

  • 2 small beets peeled, cooked and chopped
  • ¾ cup cashews soaked overnight
  • ¼ cup coconut milk
  • ½ cup vegetable broth or water
  • 2 cloves garlic peeled
  • ½ tsp sea salt
  • 1 lemon juiced
  • 1 box rigatoni
  • ½ cup vegan feta crumbled or cubed
  • ¼ cup pistachios or walnuts

Instructions

  • In a blender, combine the cashews, beets, coconut milk, garlic, lemon juice, and salt until smooth. Start by adding a small amount of beet until you get the desired color.
  • Boil pasta according to package directions, reserving a 1/3 a cup of pasta water.
  • Add the pink sauce to a pan, with the cooked pasta and pasta water, and combine until coated. Serve immediately with vegan feta and crushed pistachios.

Nutrition

Calories: 734.7kcal | Carbohydrates: 104.6g | Protein: 27.5g | Fat: 24.8g | Saturated Fat: 7.1g | Polyunsaturated Fat: 4.7g | Monounsaturated Fat: 9.8g | Cholesterol: 10mg | Sodium: 620mg | Potassium: 775.8mg | Fiber: 7.9g | Sugar: 10g | Vitamin A: 146IU | Vitamin C: 17.9mg | Calcium: 67.7mg | Iron: 4.7mg