Creamy Pink Pasta: The Vegan Delight You’ll Love

Enjoy this visually captivating Pink Pasta, a creamy vegan dish made with earthy beets that’s perfect for any occasion.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 4 servings

Course: Dinner

Cuisine: Italian, Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

1 cup Soaked Raw Cashews Substitution: Use soaked sunflower seeds for a nut-free version.
1/2 cup Water Essential for blending the sauce.
2 cloves Garlic Provides a fragrant flavor base.
2 medium Red Beet Peel and cut into 1-inch cubes.
1 tsp Salt Enhances flavors.
1/2 cup Dry White Wine Substitution: Use vegetable broth for an alcohol-free option.
2 tbsp Fresh Lemon Juice Brightens the sauce.

For the Pasta

12 oz Pasta Fettuccine is recommended.
1 cup Starchy Pasta Water Helps adjust the sauce's consistency.

For Finishing Touches

2 tbsp Extra-Virgin Olive Oil Adds richness to the dish.
1/2 cup Vegetable Stock Complements the flavors.
1/4 cup Vegan Parmesan Optional topping.

Equipment

High-powered Blender
Large pot
Skillet

Method

Step-by-Step Instructions

Soak the cashews in enough water to cover them for at least 4 hours or overnight.
Cook pasta in salted boiling water according to package instructions, around 8-10 minutes.
Blend soaked cashews, garlic, beet cubes, salt, dry wine (or broth), lemon juice, and water until smooth.
Heat olive oil in a skillet, add sauce, and warm for 5-7 minutes.
Combine cooked pasta with heated sauce, adding reserved starchy water until desired consistency is reached.
Serve immediately, garnished with vegan parmesan if desired.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 300mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 8mgCalcium: 50mgIron: 2mg

Notes

Perfect for busy evenings, this creamy vegan pasta is nutritious and visually stunning, making it suitable for any occasion.

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