Description
This Creamy Beet Pasta recipe offers a vibrant, nutritious twist on traditional pasta by incorporating roasted beets and a cashew-based creamy sauce. Perfect for a colorful and healthy meal, it combines roasted beets’ natural sweetness with a smooth, dairy-free sauce enhanced by nutritional yeast and lemon juice. It’s easy to prepare and ideal for a cozy dinner or special occasion.
Ingredients
Pasta
- 12 oz macaroni (or other pasta of choice), cooked according to package directions (reserve pasta water)
Cashew Sauce
- 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
For Roasting Beets
- 1 tbsp olive oil (for tossing beets)
- Salt and pepper (to taste)
Instructions
- Soak Cashews: Soak the raw, unsalted cashews in room temperature water for 2 hours to soften them. If short on time, soak in hot water for 30 minutes, then drain and rinse.
- Preheat Oven: Preheat your oven to 400˚F (204˚C) to prepare for roasting the beets.
- Prepare and Roast Beets: Wash, peel, and roughly dice the beets into about 1 cup. Toss the diced beets with 1 tablespoon of olive oil and season with salt and pepper. Spread them evenly on a sheet pan and roast in the oven for approximately 35 minutes, or until they are caramelized around the edges and fork tender. Remove and let cool.
- Cook Pasta: While the beets roast, cook the macaroni or your chosen pasta in salted boiling water following the package instructions. Reserve 1/4 cup of pasta water before draining the pasta.
- Make the Sauce: In a blender, combine the soaked cashews, roasted beets, nutritional yeast, lemon juice, salt, and black pepper. Blend for about 20 seconds until the mixture forms a smooth paste. Slowly drizzle in the olive oil while blending until the sauce is creamy. Add 3-4 tablespoons of the reserved pasta water to achieve desired consistency.
- Toss Pasta and Serve: Pour the creamy beet sauce over the cooked pasta. Stir well to ensure the pasta is evenly coated. Serve warm and enjoy your vibrant, creamy beet pasta dish.
Notes
- Soaking cashews overnight will yield an even creamier sauce.
- If you prefer a more intense beet flavor, roast the beets a little longer until more caramelized.
- Reserve pasta water is key for adjusting sauce consistency; add gradually to avoid thin sauce.
- Use gluten-free pasta to make this recipe gluten-free compliant.
- The sauce can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 10 minutes (plus 2 hours soaking time for cashews)
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Vegetarian, Contemporary American
