Name: Creamy Roasted Beet Pasta with Cashews and Nutritional Yeast Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Vegetarian
Ingredients: 12 oz macaroni (or other pasta of choice), cooked according to package directions (reserve pasta water); 1 cup raw, unsalted cashews, soaked in room temperature water for 2 hours; 1 large (or two small) beet(s), peeled and diced (about 1 cup); 2 tbsp nutritional yeast; 1 1/2 tbsp lemon juice; 3/4-1 tsp fine sea salt; 1/2 tsp black pepper; 1/4 cup olive oil; 3-4 tbsp reserved pasta water for consistency; 1 tbsp olive oil (for tossing beets); Salt and pepper (to taste)

Jump to Recipe· 4.1 from 59 reviews

If you love vibrant colors, rich flavors, and that comforting, creamy texture that just hugs your taste buds, then you are absolutely going to fall head over heels for this Creamy Roasted Beet Pasta with Cashews and Nutritional Yeast Recipe. It’s a delightful celebration of wholesome ingredients coming together to create a sauce that’s silky, luscious, and packed with a naturally sweet earthiness from roasted beets, balanced perfectly with the nutty creaminess of cashews and a cheesy boost thanks to nutritional yeast. This dish manages to be indulgent and nourishing all at once—perfect for a weeknight dinner or impressing friends with plant-based flair!

Ingredients You’ll Need

A white bowl filled with dry elbow macaroni pasta sits in the center on a white marbled surface. To the top right, a white marble board holds several large pieces of dark red raw beetroot, cut into wedges. To the top left, a small beige bowl contains yellow powder, likely nutritional yeast. Below the bowl of powder, there is a small bottle filled with greenish oil. Bottom left shows a small white plate piled with whole cashew nuts. Bottom right contains a small gray bowl with mixed black, white, and pink peppercorns. Scattered around the items are a few elbow macaroni pieces and coarse salt crystals on the surface. photo taken with an iphone --ar 4:5 --v 7

Getting the flavors right in this pasta starts with a handful of simple, whole-food ingredients that each play a starring role. From the creamy cashews that bring luscious texture to the powerhouse flavor of oven-roasted beets, every component adds a delightful touch of color, taste, or nutrition to your bowl.

Macaroni or pasta of choice: Use about 12 ounces to ensure a hearty meal, perfectly ready to carry that creamy sauce.
Raw, unsalted cashews: One cup soaked for creaminess and a naturally rich, buttery base for the sauce.
Beets: One large or two small, peeled and diced to about one cup, roasting unlocks their subtle sweetness and gives that gorgeous pink hue.
Nutritional yeast: Two tablespoons add a cheesy, umami flavor while keeping the dish vegan-friendly.
Lemon juice: One and a half tablespoons brighten the sauce, balancing the earthiness perfectly.
Sea salt: About three-quarters to one teaspoon to season just right.
Black pepper: Half a teaspoon for a mild kick.
Olive oil: A quarter cup plus a tablespoon for roasting—brings richness and smoothness.
Reserved pasta water: Three to four tablespoons to thin out the sauce and help it cling deliciously to every noodle.

How to Make Creamy Roasted Beet Pasta with Cashews and Nutritional Yeast Recipe

Step 1: Soak and Prep the Cashews

Start by soaking your cashews in room temperature water for about two hours to soften them up and get that ultra-creamy texture. If you’re in a rush, a good soak in hot water for just 30 minutes works nicely too. This step is key to turning simple nuts into a luscious sauce base.

Step 2: Roast the Beets to Sweet Perfection

Preheat the oven to 400 degrees Fahrenheit, then peel and roughly dice your beets into bite-sized pieces. Toss them with a tablespoon of olive oil and a sprinkle of salt and pepper, then roast on a sheet pan for around 35 minutes. This process deepens their flavor and makes them wonderfully tender and caramelized—an absolute game-changer for this sauce.

Step 3: Cook Your Pasta

While the beets are getting their golden treatment, cook your pasta in salted boiling water as per the package instructions. Don’t forget to reserve about a quarter cup of that starchy pasta water before draining—this liquid magic will help you achieve the perfect sauce consistency later on.

Step 4: Blend the Sauce

Drain the soaked cashews and add them to your blender along with the roasted beets, nutritional yeast, lemon juice, salt, and black pepper. Blend for about 20 seconds until it starts to form a thick paste. Then, while blending, slowly drizzle in your olive oil until the sauce becomes irresistibly smooth and creamy. If it feels too thick, add 3 to 4 tablespoons of the reserved pasta water little by little until the consistency is perfect.

Step 5: Bring It All Together

Pour your gorgeous creamy beet sauce over the freshly cooked pasta and stir thoroughly so every noodle is decadently coated in that vibrant, velvety sauce. Serve warm and get ready for compliments because this Creamy Roasted Beet Pasta with Cashews and Nutritional Yeast Recipe truly shines best fresh from the pot!

How to Serve Creamy Roasted Beet Pasta with Cashews and Nutritional Yeast Recipe

Two white bowls filled with bright pink pasta sit on a wooden board placed over a white marbled surface. Each bowl holds pasta coated in a smooth, creamy, and thick pink sauce, with the textured pasta shapes visible through the sauce. Fresh green dill sprigs rest on top of the pasta, adding color contrast. A vintage silver fork lies in each bowl, one fork has pasta twirled around its prongs. To the side, fresh dill sprigs are spread on the wooden board along with a small bottle of green olive oil and a black pot filled with the same pink pasta. The setting is bright and inviting, emphasizing the vibrant colors and textures of the dish. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate this dish even further, go for fresh garnishes that add texture and brightness. Fresh herbs like basil or parsley sprinkle on top add a refreshing contrast to the creamy pasta. Toasted pine nuts or walnuts can bring a satisfying crunch, while a dash more nutritional yeast offers an extra cheesy zing.

Side Dishes

This pasta pairs beautifully with crisp salads and crunchy veggies. Try a simple arugula salad with lemon vinaigrette or roasted asparagus for a wholesome, colorful plate that lets the creamy beet sauce shine without overwhelming your palate.

Creative Ways to Present

For a crowd-pleasing presentation, consider serving this pasta in vibrant bowls that highlight its ruby red color. You can even transform the leftovers into creamy pasta bakes by adding breadcrumbs and baking until golden and bubbly—a terrific way to enjoy the Creamy Roasted Beet Pasta with Cashews and Nutritional Yeast Recipe with a twist.

Make Ahead and Storage

Storing Leftovers

Store any leftover creamy beet pasta in an airtight container in the refrigerator for up to 3 days. The sauce tends to thicken as it cools, so don’t worry—it’s still delicious and can be loosened up when reheated.

Freezing

If you want to keep this pasta even longer, freeze portions in freezer-safe containers. While the texture of the pasta may slightly soften upon thawing, the sauce retains its flavor beautifully. Just note it’s best eaten within 1 to 2 months for optimal freshness.

Reheating

For reheating, warm gently in a skillet over medium-low heat with a splash of water or reserved pasta water to restore that luscious sauce texture. Alternatively, microwave in short bursts, stirring in between. This method helps preserve the creamy consistency and that signature vibrant color of the dish.

FAQs

Can I use other nuts instead of cashews?

While cashews offer the creamiest and most neutral flavor, you can experiment with soaked almonds or macadamia nuts, though the texture might be a bit less silky. Macadamia nuts are a great alternative for richness, but avoid raw walnuts or pecans as they can impart a stronger, bitter taste.

Do I need to peel the beets?

Peeling beets before roasting helps achieve a smoother texture in the sauce and removes the skin’s earthy bitterness. However, if you’re comfortable with a slightly rustic texture and have young tender beets, you can skip peeling after a good scrub.

Is nutritional yeast necessary?

Yes, nutritional yeast is a key ingredient for that cheesy, umami flavor without dairy. It’s what transforms the sauce from just creamy to decadently flavorful. If you don’t have it on hand, you can try adding a bit of miso paste or vegan parmesan as a substitute, but flavor may vary.

How can I adjust the sauce thickness?

The reserved pasta water is your best friend here. Adding it gradually while blending or stirring helps you get that perfectly silky sauce that clings to every pasta strand without being too runny or thick.

Can I make this gluten-free?

Absolutely! Simply swap out the macaroni for your favorite gluten-free pasta. The sauce is naturally gluten-free, so this recipe fits perfectly into gluten-free and vegan diets alike.

Final Thoughts

I hope you feel as excited about making this Creamy Roasted Beet Pasta with Cashews and Nutritional Yeast Recipe as I do every time I dive into a bowl of it. It’s one of those dishes that feels like a warm hug but also shines bright with freshness and flavor. Whether you’re cooking for family, friends, or just treating yourself, this vibrant, creamy pasta is sure to bring smiles and satisfied appetites all around. Give it a try—you won’t regret it!