Pink Sauce Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
2 -3
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Calories
695 kcal
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Course
Main Course
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Cuisine
Vegan
Pink Sauce Pasta
Description
This recipe involves roasting peeled, quartered beets tossed with olive oil, salt, pepper, and fresh thyme until tender. Cashews are soaked to soften before blending with cooked beets, nutritional yeast, garlic, lemon juice, salt, and pepper along with reserved pasta water to form a smooth pink sauce. The sauce is gently simmered to warm through, with seasoning adjusted as needed.
The sauce coats rigatoni pasta, which is cooked al dente and has some pasta water reserved to adjust sauce thickness. Chopped walnuts or pecans and Parmesan cheese are added as toppings with fresh thyme for aromatic notes, adding texture and depth.
Alternative pastas such as penne or fusilli can be used. Gluten-free pasta can also be substituted. If pasta water is unavailable, vegetable broth or warm water can be used with additional salt if necessary.
Ingredients
For the pasta
- 1/2 cup cashews raw, unsalted, soaked in boiling water for 30-60 minutes
- 2 beet peeled and cut into sixths
- 2 tbsp olive oil
- salt
- black pepper
- 2 thyme fresh, sprigs
- 150-200 g rigatoni pasta mezzi or regular
- 1 - 1 1/2 cups pasta water
- 3 tbsp nutritional yeast
- 2 garlic cloves
- juice lemon half
- 1/2 tsp salt
- 1/4 tsp black pepper ground
For the topping
- 1/2 cup walnuts chopped and/or pecans
- 1/3 cup Parmesan Cheese vegan or regular, shredded
- 2 tbsp thyme fresh leaves
Instructions
- Preheat the oven to 425F.
- Soak cashews in boiling water for 30 minutes or boil for 10 minutes. Drain and rinse.
- 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.
- While the beets are cooking, cook the pasta in salted water according to package directions. Reserve 1 1/2 cups of pasta water.
- 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.
- 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.
- Add in pasta and stir noodles until coated. Serve topped with a mixture of walnuts, shredded parmesan cheese and fresh thyme.
Notes
- Penne or fusilli pasta can be used as alternatives to rigatoni.
- Use gluten-free pasta if needed for dietary preferences.
- If pasta water is forgotten, substitute with vegetable broth or warm water and adjust salt accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2-3
Amount Per Serving
Calories 695 kcal
% 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.
User Reviews
Overall Rating
5
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