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5.0 from 24 votes

Pink Sauce Pasta

This beautiful pink sauce pasta is fun, kid-friendly, and full of hidden health benefits and veggies from the beets.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 2 -3
Calories: 695 kcal
Course: Main Course
Cuisine: Vegan

Ingredients

For the pasta
  • 1/2 cup raw unsalted cashews, soaked in boiling water for 30-60 minutes
  • 2 beets, peeled and cut into sixths
  • 2 tbsp olive oil
  • salt & ground pepper
  • 2 sprigs of fresh thyme
  • 150-200 g mezzi or regular rigatoni pasta
  • 1 - 1 1/2 cups pasta water
  • 3 tbsp nutritional yeast
  • 2 garlic cloves
  • juice of half a lemon
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
For the topping
  • 1/2 cup chopped walnuts and/or pecans
  • 1/3 cup vegan or regular shredded parmesan cheese
  • 2 tbsp fresh thyme leaves

Instructions

    Cup of Yum
  1. Preheat the oven to 425F.
  2. Soak cashews in boiling water for 30 minutes or boil for 10 minutes. Drain and rinse.
  3. Prepare the beets by tossing the peeled and cut beets on a parchment-lined sheet pan with 2 tbsp olive oil, a big pinch of salt and pepper, thyme from 2 fresh sprigs and roast for 25 mins - 30 mins until fork tender.
  4. While the beets are cooking, cook the pasta in salted water according to package directions. Reserve 1 1/2 cups of pasta water.
  5. Once the beets are done cooking, make the pink sauce in a blender. In a blender, combine beets, rinsed and drained cashews, nutritional yeast, garlic cloves, lemon juice, salt, pepper and 1 cup pasta water. Blend on high for 2 minutes or until smooth. Add more pasta water to help blend if needed.
  6. Add pink sauce to a medium frying pan and bring to a simmer, simmer on low until warmed through, just a few minutes and adjust seasoning with more salt and pepper if needed. Thin with more pasta water if desired.
  7. Add in pasta and stir noodles until coated. Serve topped with a mixture of walnuts, shredded parmesan cheese and fresh thyme.

Notes

  • Want to use another kind of pasta? Try penne or fusilli.
  • Use gluten free past if desired.
  • Forgot to reserve the pasta water? Try vegetable broth or warm water, you may just need to add a bit more salt when adjusting the seasoning.

Nutrition Information

Calories 695kcal (35%) Carbohydrates 87.7g (29%) Protein 20.7g (41%) Fat 31.4g (48%) Saturated Fat 5.4g (27%) Polyunsaturated Fat 4.7g Monounsaturated Fat 19.5g Sodium 708mg (30%) Fiber 8.8g (35%) Sugar 14.5g (29%)

Nutrition Facts

Serving: 2-3

Amount Per Serving

Calories 695

% Daily Value*

Calories 695kcal 35%
Carbohydrates 87.7g 29%
Protein 20.7g 41%
Fat 31.4g 48%
Saturated Fat 5.4g 27%
Polyunsaturated Fat 4.7g 28%
Monounsaturated Fat 19.5g 98%
Sodium 708mg 30%
Fiber 8.8g 35%
Sugar 14.5g 29%

* Percent Daily Values are based on a 2,000 calorie diet.