Healthy Vegan Pink Pasta

Coming up with fun dinner ideas that everyone at the table will enjoy can feel like solving a puzzle, especially when you’re trying to include more plant-based meals in your weekly rotation. Between picky eaters and busy schedules, finding a dish that’s both satisfying and meat-free often seems like an uphill battle.

That’s where this vegan pink pasta comes to the rescue – it’s quick to make, feels like comfort food, and has that playful pink color that makes dinner time more exciting. Plus, it’s one of those recipes that proves eating plant-based doesn’t mean giving up creamy, cozy pasta dishes that everyone loves.

What Kind of Cashews Should I Use?

Raw cashews are your best bet for this creamy pasta sauce – they’ll give you the smoothest, most neutral-tasting result. While roasted cashews might work in a pinch, they’ll add a distinct nutty flavor that could overpower the other ingredients in your sauce. Before using them, you’ll want to soak your cashews for at least 4 hours (or overnight) in cold water, or if you’re short on time, you can do a quick-soak in hot water for about 30 minutes. Just make sure to drain and rinse them well before blending – this helps remove any excess starch that could make your sauce grainy. If you’re buying cashews from the bulk section, check that they look plump and pale in color, avoiding any that show signs of dark spots or damage.

Options for Substitutions

This pretty pink pasta recipe can be customized with several easy swaps:

• Cashews: If you can’t use cashews, try blanched almonds or sunflower seeds (soak them just like cashews). For a nut-free version, use silken tofu – about 12 ounces will do the trick.
• Plant-based milk: Any unsweetened plant milk works here – oat, soy, almond, or coconut milk. Just avoid flavored varieties that might change the taste.
• Beetroot: This is key for the pink color, but you can use canned beets if fresh aren’t available. Just drain and rinse them well. The amount should be about 1 medium beetroot’s worth.
• Dairy-free butter: Olive oil works great as a substitute, using the same amount. Coconut oil is another good option, but might add a slight coconut taste.
• Shallot: No shallots? Use 1/4 cup finely diced red or yellow onion instead.
• Dried herbs: If you have fresh herbs, use 2 tablespoons fresh basil and 1 tablespoon fresh oregano instead of dried. You can also use Italian seasoning as a quick substitute for both.
• Vegan Parmesan: Try nutritional yeast for that cheesy flavor, or make a quick topping by blending nuts with nutritional yeast and a pinch of salt.

Watch Out for These Mistakes While Cooking

The biggest challenge when making vegan pink pasta is achieving the right sauce consistency – many cooks add all the pasta water at once, but it’s better to start with 1/4 cup and gradually add more until you reach your desired thickness.

Another common mistake is not soaking the cashews long enough, which can result in a grainy sauce – make sure to soak them in hot water for at least 2 hours (or overnight in cold water) to ensure a silky-smooth texture.

When cooking the beetroot, avoid boiling it for too long as this can dilute its natural sweetness and color – instead, wrap it in foil and roast it until tender, which concentrates the flavors and maintains that beautiful pink hue.

For the best pasta texture, remember to cook it just until al dente since it will continue cooking slightly when tossed with the hot sauce, and always save some of that starchy pasta water before draining – it’s essential for creating a sauce that clings perfectly to every strand.

What to Serve With Pink Pasta?

This creamy vegan pasta dish pairs perfectly with some simple sides that won’t overshadow its pretty pink color and rich cashew sauce. A light green salad with arugula, cucumber, and a simple lemon vinaigrette makes a fresh counterpoint to the creamy pasta. For something warm, try some roasted vegetables like broccoli or Brussels sprouts tossed with olive oil and garlic – they’ll add nice texture and color to your plate. If you’re looking to add more protein, some pan-seared mushrooms or crispy chickpeas would make great additions while keeping the meal vegan-friendly.

Storage Instructions

Keep Fresh: Got leftover pink pasta? Place it in an airtight container and pop it in the fridge for up to 3-4 days. The sauce might thicken up a bit in the fridge, but don’t worry – that’s totally normal! Just know that the beautiful pink color will stay just as pretty.

Make Ahead: You can prepare the beetroot sauce ahead of time and store it separately in the fridge for up to 5 days. When you’re ready to eat, just cook fresh pasta and toss it with the reheated sauce. This is super handy for busy weeknight dinners!

Revive: When reheating your pasta, add a splash of plant-based milk or water to loosen up the sauce. Heat it gently on the stovetop or in the microwave, stirring occasionally. A sprinkle of fresh herbs and vegan parmesan on top makes it taste almost like new!

Preparation Time	10-15 minutes
Cooking Time	60-70 minutes
Total Time	70-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 1100-1300
• Protein: 30-40 g
• Fat: 60-70 g
• Carbohydrates: 120-140 g

Ingredients

• 12 ounces pasta
• 1 cup cashews (soaked, then drained and rinsed)
• 1/2 cup plant-based milk
• 1/2 teaspoon salt, split
• 1 beetroot
• 2 tablespoons dairy-free butter
• 1 diced shallot (yields about 1/2 cup)
• 1/4 teaspoon black pepper
• 2 minced garlic cloves
• 1 cup reserved pasta cooking water
• 1 teaspoon sugar
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red chili flakes (adjust to preference)
• Fresh basil leaves
• Fresh parsley
• Vegan parmesan cheese

Step 1: Roast the Beet

Preheat your oven to 425°F.

Prepare the beet by placing it in tin foil, drizzling a little olive oil and salt over it.

Close the tin foil to form a packet, then place it in a ramekin.

Roast the beet for 50-60 minutes until it becomes fork-tender.

Allow it to cool slightly before handling.

Step 2: Blend the Cashew and Beet Cream

In the meantime, ensure your cashews are soaked and ready to use (see notes for soaking instructions).

Once soaked, drain and rinse the cashews.

Add the cashews, roasted beet, and 1/4 teaspoon of salt to a blender.

Blend the mixture until smooth and creamy.

Set the cashew cream aside for later use.

Step 3: Cook the Pasta

While the beet is roasting, cook the pasta following the box instructions.

Remember to reserve 1 cup of pasta water for the sauce.

Drain the pasta once cooked and set it aside for later mixing with the sauce.

Step 4: Prepare the Sautéed Shallot and Garlic

Melt butter in a pan over medium heat.

Add the shallot, black pepper, and remaining 1/4 teaspoon of salt.

Sauté for about 5 minutes until the shallot becomes translucent and fragrant.

Add the garlic and cook for one more minute, allowing the flavors to meld.

Step 5: Mix the Sauce Ingredients

Pour the prepared cashew cream into the sautéed shallot and garlic mixture in the pan.

Add 1/2 cup of the reserved pasta water, along with sugar, basil, oregano, and red pepper.

Stir everything well and let it heat through, ensuring the sugar is dissolved and the sauce is smooth, which should take about 5 minutes.

Step 6: Combine with Pasta and Serve

Add the cooked pasta to the pan with the sauce.

Mix thoroughly until all noodles are well-coated with the creamy sauce.

Adjust the sauce consistency to your preference by adding more pasta water if necessary.

Top with any optional garnishes you like and enjoy your delicious pasta dish!