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overhead view of vegan creamy beet pasta in large pot.

Creamy Beet Pasta


  • Author: Lexi
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

This creamy vegan beet pasta is a delicious plant-based dinner and a great way to get your kids to eat more veggies! Think vegan mac and cheese, with roasted beets for an extra serving of vegetables and color. Only 8 ingredients, easy to make and weeknight friendly. 


Ingredients

Scale
  • 12 oz macaroni (or other pasta of choice), cooked according to package directions (reserve pasta water)
  • 1 cup raw, unsalted cashews, soaked in room temp water for 2 hours
  • 1 large (or two small) beet(s), peeled and diced (should be 1 cup)
  • 2 tbsp nutritional yeast
  • 1 1/2 tbsp lemon juice
  • 3/4-1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1/4 cup olive oil
  • 3-4 tbsp reserved pasta water for consistency

Instructions

  1. Soak cashews in room temperature water for 2 hours. Drain and rinse. (If you're short on time, 30 minutes in hot water will do.)
  2. Preheat oven to 400˚F. 
  3. Wash, peel and roughly dice beet. Toss beets in about 1 tbsp olive oil and season with salt and pepper. Transfer to a sheet pan and roast for about 35 minutes, until slightly caramelized and fork tender. Set aside and let cool. 
  4. Meanwhile, cook pasta in salted water according to package directions. Reserve 1/4 cup of pasta water.
  5. Add cashews, beets, nutritional yeast, lemon juice, salt and pepper to a blender. Blend for about 20 seconds until it forms a paste, then slowly drizzle in olive oil and blend until smooth and creamy. Add 3-4 tbsp of pasta water to thin out the sauce. 
  6. Pour sauce over cooked pasta and stir well to coat. Enjoy warm.

Notes

Use gluten free pasta if desired. 

Forgot to reserve the pasta water? No problem – regular water (or even nondairy milk) will do.

  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Keywords: creamy beet pasta

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