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creamy beet pasta in white bowl garnished with parsley and chopped pistachios.
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5 from 2 votes

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
Cook Time45 minutes
Total Time55 minutes
Course: Entree
Cuisine: American
Diet: Vegan
Servings: 6 servings
Calories: 371kcal



  • 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