Beetroot and Pink Pesto Pasta – That Vegan Babe

Imagine a plate full of perfectly cooked pasta drizzled with a bright pink sauce bursting with flavors of earthy beets, creamy cashews and fragrant basil. Trust me, this beetroot pasta isn’t just a meal; it’s a masterpiece waiting to be devoured! And the best? It looks as gorgeous as it tastes. If you have picky eaters in your home who turn their nose up at beets, give this pink pesto pasta recipe a chance to win them over in no time!

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Why you’ll love this beetroot pasta recipe

Nutritious and healthy – Although beets are often overlooked in everyday cooking, they are extremely low in calories. They are an excellent source of vitamins and minerals like folate, manganese and potassium. Nutritional yeast is another key ingredient in this beetroot pasta, rich in B vitamins, iron and zinc. It also has a dairy-free cheese flavor, making this dish suitable for both vegans and those with lactose intolerance.

Creamy plant-based – Cashews are a fantastic source of plant-based protein and are packed with essential nutrients like copper, magnesium, vitamin K, phosphorus and zinc. They blend with beets, plant-based milk, nutritional yeast, and seasonings to make an incredibly smooth and vibrant vegan pasta sauce with a silky consistency that perfectly mimics its dairy-laden counterparts.

Quick and easy – Despite its gourmet appeal and bold visuals, this PINK beetroot pasta is incredibly easy to make, even on a busy weeknight. Simply roast the beets until fork-tender and toss with other ingredients except pasta.

Friendly and family – This beet pesto pasta ensures a full house at the table. Kids will enjoy this rich and flavorful pasta dish, while adults will appreciate its dairy-free cheese, making it a hit with the whole family.

Perfect for meal prep – Make a batch of pink pesto sauce in advance and store it in the fridge or freezer for a quick and easy meal whenever hunger strikes.

How to make beetroot pasta

Prepare the sauce

In a blender or food processor, combine cooked beets, raw cashews, nutritional yeast, lemon juice, basil, garlic, non-dairy milk, salt and pepper. Blend until smooth and creamy. Adjust seasoning to taste.

pink pesto sauce

Cook the pasta

Cook pasta according to package directions until al dente. Reserve a cup of water for the starchy pasta before draining it.

Mix and serve

Once your pasta is cooked, drain and pour your sauce over it, along with some reserved pasta water.

mix pasta and pink pesto sauce

Top with vegan parmesan or feta and some fresh herbs, and enjoy!

beetroot pasta recipe

Recipe Tips for Beetroot Pesto Pasta

Soak the cashews – If you don’t have a high-speed blender, soak the cashews in water for a few hours or overnight before blending for a smooth, velvety pasta sauce.

Store Leftovers Properly – Store leftover pesto pasta in an airtight container in the refrigerator for up to 3-4 days. Simply reheat in the microwave or on the stovetop. Add a little water or vegetable milk for a creamy consistency.

Adjust consistency – If the sauce is too thick, add a little vegetable milk or the reserved pasta water to thin it to the desired consistency. Conversely, if it is too thin, add a few extra cashews or nutritional yeast to thicken it.

Make it nut-free – For a nut-free pasta sauce, substitute cashews for the sunflower seeds.

Make it gluten free – Pink sauce is naturally gluten-free. Just make sure you use gluten-free pasta!

Use precooked beets – Use store-bought pre-cooked beets to save time, but you can also cook them yourself.

More Vegan Recipes You’ll Love

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Beetroot pasta and pesto sauce

Imagine a plate full of perfectly cooked pasta drizzled with a bright pink sauce bursting with flavors of earthy beets, creamy cashews and fragrant basil. Trust me, this pink pesto pasta isn’t just a meal; it’s a masterpiece waiting to be devoured! And the best? It looks as gorgeous as it tastes. If you have picky eaters in your home who turn their nose up at beets, give this pink pesto pasta recipe a chance to win them over in no time!

Preparation time ten minutes

Cooking time ten minutes

Total time 20 minutes

Servings 5 servings

Calories 677.4 kilocalories

  • 2 Medium-sized beets cooked and cut into quarters
  • 1 cup raw cashews
  • cup nutritional yeast
  • Juice of ½ lemon
  • 1 packed cup of basil
  • 1 Clove garlic
  • cups vegetable milk
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 500 g pasta of your choice

Optional toppings

  • Vegan Parmesan Cheese
  • Fresh basilic Chives or dill
  • Vegan Feta Cheese
  • Take a blender or food processor, add all the ingredients except the pasta and blend until smooth. Season your sauce to your taste.

  • Cook your pasta and reserve some starchy pasta water.

  • Once your pasta is cooked, drain and pour your sauce over it, along with some reserved pasta water.

  • Top with vegan parmesan or feta and some fresh herbs, and enjoy!

Portion: 1serveCalories: 677.4kilocaloriesCarbohydrates: 108.3gProtein: 29gFat: 19gSaturated fat: 3.2gPolyunsaturated fats: 4.24gMonounsaturated fat: 8.76gSodium: 386.8mgPotassium: 899.3mgFiber: 14.8gSugar: 7.5gVitamin A: 59.72UIVitamin C: 5.53mgCalcium: 205.5mgIron: 8mg

Keyword beet pesto pasta, beet pasta, beet pasta with pesto sauce, beet pesto pasta, pink beet pasta, pink pesto pasta

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