Pretty Pink Pasta

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Preparation: 15 minutes
Oven: 60 minutes



-Heaping 1/2 cup soaked raw cashews, drained and rinsed

-3/4 cup water

-2-3 cloves garlic

-1 small beet, sliced into 1-inch pieces

-Salt, to taste

-1/3 cup white wine

-1 tbsp concentrated vegetable bouillon OR 1/4 cup vegetable broth

-2 tbsp lemon juice

-1 box favorite fancy pasta

-1/3 starchy pasta water



Soak cashews overnight, or for at least 10 minutes with boiling water

Preheat oven to 425. Wrap cubed beets in tin foil, drizzle with olive oil and sprinkle with salt. Roast for 50-60 minutes or until fork tender.

In a blender, combine drained and rinsed cashews, water, roasted beet, garlic, lemon juice, and salt. Start by adding just a few small pieces of beet and work your way up until you reach the level of pink or ‘beet’ flavor you desire. Blend on high for 2 minutes or until smooth.

Boil pasta and set aside. Save 1/3 cup starchy pasta water.

Bring a large skillet to medium heat, add pink cream sauce and bring to a simmer. Add in white wine, starchy pasta water and vegetable bouillon, and simmer on low until warmed through. Taste and adjust seasoning at this point.

Add in pasta and stir until pasta is fully coated.

Serve with vegan Parmesan cheese! ENJOY!

Original Recipe

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