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.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Servings: 6 servings
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.
- 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.
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