Go Back
–+ servings
Pink pasta tossed in a creamy beet sauce in a shallow beige plate.
No ratings yet

Cashew Beet Pasta Recipe (Vegan)

This beet pasta recipe made with pre-cooked beets and cashews makes the creamiest vegan pasta sauce that does not taste like soil and will make you love beets.
Print Pin
Prep Time: 15 minutes
Soaking time: 30 minutes
Total Time: 45 minutes
Servings: 4
Author: Eloïse

Ingredients
 

  • ½ cup (65 g) cashews
  • 4 servings of pasta gluten-free if needed
  • 2 shallots
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 1 ½ (150 g) medium pre-cooked beet (vacuum-packed)
  • 1 cup (240 ml) pasta water
  • ½ teaspoon salt

Toppings (optional)

  • ½ cup arugula
  • ¼ cup roasted cashews
  • 1 drizzle balsamic glaze

Instructions
 

  • Cashews covered with water in a beige ceramic bowl.
    Soak the cashews in warm water for 30 minutes. Then, drain.
  • Cooked fusilli pasta in a beige colander.
    Cook the pasta. Once the cashews are almost done soaking, bring a large pot of water to a boil. Add a generous pinch of salt. Cook the pasta according to package directions. Save 1 cup of pasta water while the pasta is cooking.
  • Diced cooked beets, sliced shallots, and minced garlic in 3 separate small bowls.
    Mince the garlic and thinly slice the shallot. Cut the pre-cooked beets into small pieces.
  • Sauté the shallot and garlic in a pan with olive oil over medium heat until soft and fragrant. Add the tomato paste and balsamic vinegar to the pan. Cook for 2 minutes until caramelized. Add a splash of water if it sticks to the pan. Remove from the heat.
  • Blended pink beetroot sauce in a blender jug.
    Make the sauce. Add the beets, drained cashews, reserved pasta water, shallot mixture, and salt to a small blender. Blend until smooth.
  • Cooked pasta covered in a pink sauce in a beige cast-iron pot.
    Combine. Drain the pasta and add it back to the pot. Pour in the sauce and toss to combine.
  • Optionally, dry-roast cashews in a pan (without oil) for 2-3 minutes over medium-high heat until golden.
  • Serve the pasta with arugula and roasted cashews.

Notes

  1. If you cannot find vacuum-packed pre-cooked beets at your grocery store, you can cook beets at home. Simply peel the beets and cut them into 8 pieces (to help them cook more quickly). Steam or boil them until fork-tender.
  2. Use a powerful blender to blend the sauce–you really want it to be silky smooth. Hence why an immersion blender might not be powerful enough. I'm using the Nutribullet Pro 900W which works like a charm.
  3. If you're blending the sauce in a personal blender, such as the Nutribullet, make sure to wait a minute for the pasta water to cool down before blending. The steam could build up pressure inside your blender and it could explode in your kitchen.
  4. Let the sauce cool down completely and rinse the pasta under cold water if you want to eat it cold.

Nutrition

Calories: 434kcal | Carbohydrates: 71g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Fiber: 4g | Sugar: 6g
Did you try this recipe?

Leave a star rating and review below. Thank you!