Isn’t this the prettiest coloured pasta you have ever seen? This Vibrant Beet & Cashew Sauce Pasta is bright, creamy and so fun to eat. As nutritious as it is beautiful this is a dish the whole family will enjoy. We use the entire beet in the recipe so there is no waste. If you are like me and always on the lookout for more ways to incorporate veggies into your children’s diet (especially ones they happily eat), then this is the dish for you! My daughter, Carrington squeals with delight when this stunning magenta coloured pasta is placed before her. I hope you and your children love it just as much.
I Heart Beets
Beets have been called the world’s most nutritious vegetable. The antioxidant content and anti-inflammatory effects of beets are thought to help prevent cancer. Beets contain protein and are low in calories. Beets are a great source of nutrients including fibre, folate and vitamin C. They contain nitrates and pigments that may help lower blood pressure and improve athletic performance.
If you are looking for more ways to cook with beets learn how to roast beets with this, Roasted Beets with Orange & Balsamic recipe. How about my appetizer recipe for Roasted Beet Hummus or drink your beets with this Beetroot Latte recipe.
Is This Pasta Recipe Gluten-Free?
This Vibrant Beet & Cashew Sauce is gluten free. All you need to do to ensure the entire dish is gluten free is pair it with gluten-free pasta.
Ways To Enjoy This Vibrant Beet & Cashew Sauce
This dish can be customized to whatever style of pasta you prefer. Feel free to add-in cooked veggies or beans for a little extra bite and protein. Not a pasta fan? Try this sauce as a pizza or bruschetta base or a sandwich spread. How else would you use this sauce? Let me know your ideas in the comment section below.
Time Saving Tips
To save on time ensure you roast your beets and soak your cashews ahead of time. When dinner time comes all you will have to do is blend all ingredients together, except the arugula, to create a creamy sauce before adding to a saucepan to warm.
Pasta Pasta Pasta
Looking for more? Check out my entire list of pasta dishes! If you enjoyed this recipe, you may want to try my recipes for:
Vegan Cheesy Tomato Spinach Carbonara
Green Spinach & Vibrant Pea Pesto
Reach Out And Say Hi
Let me know how you enjoy this Vibrant Beet & Cashew Sauce Pasta the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook and Twitter.
Make this pasta recipe and send me a photo to be featured on my Instagram Stories.
PrintVibrant Beet & Cashew Sauce Pasta
This Vibrant Beet & Cashew Sauce Pasta is bright, creamy and so fun to eat. As nutritious as it is beautiful this is a dish the whole family will enjoy.
- Prep Time: 10 mins + soaking
- Cook Time: 10 minutes
- Total Time: 0 hours
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Blend & Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 4 cups pasta. I like fusilli but you can use any kind you prefer
- ¼ cup cashews, soaked in boiling water for 10 mins or overnight if not using a high speed blender
- 1 cup roasted beets, chopped. Learn how to roast beets here.
- 3/4 cup plant milk.
- 2 cloves garlic
- ¼ cup nutritional yeast
- 1 tbsp fresh lemon juice
- 1 tbsp of tapioca flour or cornstarch
- 2 tsp dried thyme
- 2 tsp dried basil
- Salt and pepper to taste. I use 1 tsp salt & 1/2 tsp pepper
- 2 cups beet tops or sub, kale, spinach or arugula
Instructions
- Cook pasta as per directions of the package.
- Blend all remaining ingredients except beet greens in a high-speed blender until smooth and creamy. If sauce is too thick add 1 tbsp plant at a time until desired consistency is achieved.
- Pour over warm pasta and simmer for 2-3 mins until the sauce thickens.
- Mix in greens until slightly wilted.
- Serve warm.
Notes
Refrigerate leftover sauce in a sealed container for up for 4 days.
