Pink Pesto Beetroot Pasta
Imagine a plate full of perfectly cooked pasta drizzled with a vibrant pink sauce bursting with the flavors of earthy beets, creamy cashews, and fragrant basil. Trust me, this beetroot pasta is not just a meal; it’s a masterpiece waiting to be devoured! And the best part? It looks as stunning as it tastes. If you have some picky eaters at home who turn their noses up at beetroots, 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 Wholesome – Although beets are often overlooked in everyday cooking, they are extremely low in calories. They are an excellent source of vitamins and minerals such as 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 cheesy flavor without dairy, making this dish suitable for vegans and lactose-intolerant individuals alike.
Plant-Powered Creaminess – Cashews are a fantastic source of plant-based protein and are packed with essential nutrients like copper, magnesium, vitamin K, phosphorous, and zinc. They blend with beets, plant 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 insanely easy to make, even on a busy weeknight. All it takes is to roast the beets until fork tender and process them with other ingredients except pasta.
Family-Friendly – This beetroot pesto pasta ensures a full house over the dinner table. Kids will enjoy this rich and savory pasta dish, while adults will appreciate its dairy-free cheesiness, making it a hit with the whole family.
Perfect for Meal Prep – Whip up a batch of pink pesto sauce ahead of time and store it in the fridge or freezer for a quick and easy meal whenever hunger strikes.
How to Make Pink Beetroot Pasta
Prepare the Sauce
In a blender or food processor, combine cooked beets, raw cashews, nutritional yeast, lemon juice, basil, garlic, plant milk, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Cook the Pasta
Cook pasta according to package instructions until al dente. Reserve a cup of starchy pasta water before draining.
Combine and Serve
Once your pasta is cooked, strain and pour your sauce over the top, along with some reserved pasta water.
Top with vegan parmesan or feta and some fresh herbs, and enjoy!
Recipe Tips for Beet 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 velvety smooth 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 splash of water or plant milk for a creamy consistency.
Adjust Consistency – If the sauce is too thick, add a splash of plant milk or reserved pasta water to thin it out to your desired consistency. Conversely, if it’s too thin, blend in some extra cashews or nutritional yeast to thicken it up.
Make it Nut-Free – For a nut-free pasta sauce, substitute cashews for sunflower seeds.
Make it Gluten Free – The pink sauce is naturally gluten free. Just make sure to use a gluten free pasta!
Use Pre-Cooked Beets – Use pre-cooked store-bought beets to save time, but you can also cook them yourself.
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Beetroot Pasta with Pesto Sauce
Ingredients
- 2 medium beets cooked and quartered
- 1 cup raw cashews
- ⅓ cup nutritional yeast
- Juice of ½ a lemon
- 1 packed cup of basil
- 1 clove garlic
- 1¼ cups plant milk
- ½ tsp salt
- ¼ tsp pepper
- 500 g pasta of choice
Optional Toppings
- Vegan Parmesan Cheese
- Fresh Basil Chives, or Dill
- Vegan Feta Cheese
Instructions
- Grab a blender or food processor, add in all the ingredients except for the pasta, and blend until smooth. Season your sauce to taste.
- Cook your pasta and reserve some starchy pasta water.
- Once your pasta is cooked, strain and pour your sauce over the top, along with some reserved pasta water.
- Top with vegan parmesan or feta and some fresh herbs, and enjoy!