Quick Valentine’s Day Pink Pasta

Coming up with a special dinner for Valentine’s Day can feel like a lot of pressure. Between making reservations at overcrowded restaurants or trying to recreate fancy recipes that call for ingredients you’ve never heard of, it’s easy to get overwhelmed by all the expectations.

That’s why this pink pasta recipe has become my go-to February 14th dinner – it’s fun and festive without being complicated, takes less than 30 minutes to make, and gives you that perfect mix of special occasion vibes while still being totally doable for a regular weeknight at home.

What Kind of Beets Should I Use?

For this pink pasta sauce, regular red beets are your best bet – they’ll give you that gorgeous pink color you’re looking for. Fresh beets are ideal, and you’ll find them either loose or with their greens still attached at most grocery stores. While golden or striped beets are beautiful for other dishes, they won’t create that Valentine’s Day pink we’re aiming for here. When picking your beets, look for ones that feel firm and heavy for their size, with smooth skin and no soft spots. If you’re in a time crunch, pre-cooked beets (usually found in the produce section) can work too, though they might not be quite as flavorful as fresh ones you roast yourself.

Options for Substitutions

This pink pasta sauce is pretty flexible and you can make several swaps while keeping that lovely pink color:

• Beets: The beets are essential for the pink color, but you could use pre-cooked packaged beets to save time. Just avoid pickled beets as they’ll make the sauce too tangy.
• Cashews: If you’re nut-free or can’t find cashews, try using sunflower seeds (soaked the same way) or silken tofu. With tofu, you might need less liquid since it’s already creamy.
• Plant-based milk: Any unsweetened non-dairy milk works here – oat milk, soy milk, or even regular milk if you’re not keeping it vegan.
• Shallots: Regular onion works fine, or you could use 2-3 tablespoons of onion powder in a pinch.
• White wine vinegar: Apple cider vinegar or rice vinegar can step in here – just use the same amount.
• Walnuts: These are for topping, so feel free to use pine nuts, pecans, or skip them if you’re nut-free.
• Honey: For vegan options, maple syrup or agave work just as well for that touch of sweetness.

Watch Out for These Mistakes While Cooking

The biggest challenge when making pink pasta sauce is achieving the right creamy consistency – soaking your cashews for at least 4 hours (or overnight) is crucial, as unsoaked cashews will result in a grainy texture rather than the silky smooth sauce you’re after.

When cooking the beets, a common mistake is undercooking them – they should be fork-tender before blending, otherwise you’ll end up with small chunks in your sauce and an uneven pink color (wrap them in foil and roast at 400°F for about 45-60 minutes until completely soft).

To prevent your sauce from being too thick or too thin, start by adding just half the recommended liquid ingredients, then gradually add more while blending until you reach your desired consistency – remember, you can always thin out a sauce, but it’s much harder to thicken it up.

For the best flavor development, don’t rush the roasting process for the garlic and shallots, as these ingredients need time to caramelize and develop their sweet, complex flavors that balance the earthiness of the beets.

What to Serve With Pink Pasta?

This pretty pink pasta dish calls for some simple sides that won’t steal the show from its eye-catching color. A basic garlic bread or toasted ciabatta works perfectly to soak up the creamy beet sauce, while a simple arugula salad adds a nice peppery contrast to the sweet and earthy flavors. If you want to keep things plant-based (since the pasta sauce is vegan), try some roasted vegetables like Brussels sprouts or asparagus on the side – they’ll add nice color to your plate without competing with the main dish. For a little extra protein, you could also toss in some pan-seared mushrooms or crispy chickpeas right on top of the pasta.

Storage Instructions

Keep Fresh: This pink pasta sauce will stay good in an airtight container in the fridge for up to 5 days. The color might deepen slightly over time, but the taste will remain just as good! If you’ve already mixed the sauce with pasta, try to enjoy it within 3 days for the best texture.

Freeze: The sauce freezes really well on its own – just pop it into freezer-safe containers or ice cube trays for easy portions. It’ll keep for up to 3 months in the freezer. I like to make a double batch and freeze half for those busy weeknight dinners!

Prepare: When you’re ready to use your frozen sauce, thaw it overnight in the fridge. Give it a good stir or a quick blend if it seems separated. You might need to add a splash of plant milk or veggie stock to reach your desired consistency. Just remember not to freeze pasta that’s already mixed with the sauce – the texture won’t be the same.

Preparation Time	20-30 minutes
Cooking Time	70-90 minutes
Total Time	90-120 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 20-25 g
• Fat: 45-50 g
• Carbohydrates: 50-60 g

Ingredients

For the sauce:

• 1 tsp onion salt
• 3 tbsp white wine vinegar
• 2 tsp salt (I use Morton’s Coarse Kosher Salt)
• 1/4 cup coconut milk (unsweetened, full-fat for creaminess) or almond milk
• 1 large beet (roasted for sweetness and color) or 3 small beets
• 1.5 cups cashews (soaked in hot water for 30 minutes, then drained)
• 2 cloves roasted garlic
• 1/2 cup vegetable stock
• 1/4 cup lemon juice
• 1 to 2 medium shallots
• 2 tsp black pepper

For the garnish:

• honey
• walnuts
• fresh parsley (chopped, for a pop of green)
• salt
• balsamic drizzle

Step 1: Prepare Cashews and Preheat Oven

If you haven’t soaked your cashews overnight, soak them in boiling water for at least 20-25 minutes, ideally just until you’re ready to use them in the sauce.

Preheat your oven to 425°F.

This allows ample time for both the cashews and the oven to be ready simultaneously.

Step 2: Roast the Beets and Garlic

Peel and wash your beets, either leaving them whole or cutting them into quarters.

Season them along with the garlic heads using a generous amount of olive oil, salt, pepper, and garlic salt.

Wrap the seasoned beets in tinfoil, then place both the beets and garlic in the oven.

Keep an eye on the garlic as it takes about 20-25 minutes, whereas the beets will take 30-45 minutes.

Test the beets with a fork for tenderness to ensure they’re fully cooked.

Step 3: Sauté the Shallots or Onions

While the beets and garlic are roasting, dice and chop your shallots or onions.

Sauté them in a pan over medium heat with olive oil, salt, and pepper until they turn translucent and slightly browned.

This should take a few minutes.

Once done, remove them from the heat and set aside.

Step 4: Blend the Sauce Ingredients

Once your roasted garlic, softened beets, soaked cashews, and cooked shallots are ready, combine them in a blender.

Add lemon juice, white wine vinegar, veggie broth, coconut milk, salt, pepper, and onion salt.

Blend until smooth, tasting to adjust seasoning as needed.

Transfer the sauce to a large saucepan and keep warm over low-medium heat, as this is where you’ll add your noodles later.

Step 5: Cook Pasta and Prepare Walnuts

Boil water and cook your pasta according to package instructions.

Simultaneously, prepare a pan on medium heat for the walnuts.

Add walnuts, sprinkle with salt, drizzle with honey, and a balsamic glaze.

Allow the walnuts to brown slightly; keep a close watch as they can burn quickly.

Once browned and coated in the glaze, remove them from the heat.

They will become crunchy as they cool.

Step 6: Combine and Serve

Rinse and cook the noodles, then add them to your pink pasta sauce, stirring until the noodles are fully coated.

Serve the pasta in dishes, topping each with fresh parsley and the honey balsamic glazed walnuts.

Enjoy your flavorful creation!