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–+ servings
A bowl filled with bright pink pasta.
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5 from 3 votes

Beet Pasta Sauce

This bright pink beet root pasta sauce is made with flavorful roasted vegetables and is as beautiful as it is delicious!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 4
Calories: 424kcal
Author: Kelsey Riley
Cost: $10

Ingredients

  • ½ pound pasta

Beet Pasta Sauce Ingredients

  • ½ cup cashews unsalted, raw
  • 1 cup red beets
  • 2 heads garlic
  • 1 yellow onion
  • ½ cup tomatoes
  • 1 tablespoon olive oil
  • 1½ teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1 tbsp nutritional yeast
  • ½ cup vegetable broth
  • ½ cup reserved pasta water
  • ¼ cup coconut milk
  • ¼ cup basil

Instructions

  • Start by boiling a small pot of water and preheat the oven to 375 degrees. Once the water has boiled remove it from heat and place the cashews in the water. Allow the cashews to soak for 30 minutes, at the end of soaking drain and rinse them.
  • Scrub the beets and dice the beets, onions, and tomatoes into ½ inch cubes. Cut the heads of garlic in half the long way (so that you can see the middle of each garlic clove. Toss the veggies in the olive oil, salt, and Italian seasoning and place on a baking sheet. Roast in the oven for 25-30 minutes, tossing half way through cooking.
  • Boil a large pot of water and cook the pasta according to package instructions. At the end of cooking scoop one cup of pasta water out of the pot and set it to the side before straining the pasta.
  • Once the vegetables have roasted and softened transfer them along with the remaining sauce ingredients to a blender and blend until smooth and creamy. You might want to add the extra reserved pasta water to thin out the sauce if desired.
  • Taste the sauce and adjust salt as necessary. Stir the sauce in with the pasta and serve warm (reheat the sauce if necessary). Garnish with extra basil if desired.

Notes

For best results soak the cashews in advance. I like to soak them the night before I make this sauce and keep them in the fridge overnight in a closed container.
Don't forget to set aside the pasta water before draining. If you do forget you can replace it with extra vegetable broth.

Nutrition

Calories: 424kcal | Carbohydrates: 57g | Protein: 14.4g | Fat: 17.3g | Sodium: 1029mg | Potassium: 678mg | Fiber: 3.9g | Sugar: 7g | Calcium: 98mg | Iron: 5mg