Creamy Beet Pasta Sauce
Bring your pasta to life with this beautiful creamy beet pasta sauce that is almost too pretty to eat! Made with just a few simple ingredients like beets and coconut milk (no cashews!) - you can whip it up just a few minutes when you buy pre-cooked beets.
Servings: 6 servings
Calories: 371kcal
Ingredients
- 1 large beet or 2 small beets
- 1 cup full fat canned coconut milk
- 2 tablespoons nutritional yeast
- 1 clove garlic
- 1/2 lemon, juiced
- 1 dash sea salt
- 1 dash black pepper
- 16 oz rigatoni pasta
Instructions
- Scrub your fresh beets and loosely wrap in aluminum foil. Bake at 400 degrees Fahrenheit until fork tender. Once cooled enough to handle, peel the skin off the roasted beet.
- Puree the beets, coconut milk, nutritional yeast, garlic clove, and lemon juice in a blender or food processor until smooth.
- Cook your pasta according to package directions, reserving about 1/3 cup of the pasta water when draining.
- Transfer beet sauce to a saucepan and gently heat over medium heat until bubbling.
- Stir in the cooked pasta and 4-5 tablespoons of the pasta water. Taste and season with salt and black pepper. Garnish as desired with parsley, cheese, and lemon zest.
Notes
- Garnish suggestions for serving: shaved vegan parmesan, chopped fresh parsley or basil, chopped pistachios or walnuts, or a few dollops of vegan ricotta cheese.
- Make ahead: Sauce can be made up to 3 days in advance and stored in an airtight container in the fridge until ready to serve with the cooked pasta.
- Suggested Sides: serve with a vegan protein like sausage or homemade meatballs (see links in recipe post) or a side salad.
Nutrition
Serving: 1serving | Calories: 371kcal | Carbohydrates: 60g | Protein: 12g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 27mg | Potassium: 351mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 2mg