Healthy Vegan Pink Pasta
Healthy Vegan Pink Pasta is a creamy dairy-free pasta made with tomatoes, beets, and blended cashews for a naturally vibrant pink sauce. This easy plant-based pasta recipe is nutritious, comforting, and perfect for a quick vegan dinner or healthy weeknight meal.
Ingredients
- 12 oz pasta penne, fusilli, or spaghetti
- 1 cup cherry tomatoes
- 1 small beet peeled and diced
- 1 small onion chopped
- 2 cloves garlic
- ¾ cup raw cashews soaked for 10–15 minutes
- 1 cup vegetable broth
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- Optional Toppings
- Fresh basil
- Vegan Parmesan cheese
- Red pepper flakes
- Olive oil drizzle
Instructions
- Cook the pasta according to package instructions until al dente.
- Reserve ½ cup pasta water, then drain the pasta and set aside.
- Heat olive oil in a skillet over medium heat.
- Add chopped onion and sauté for 3–4 minutes until softened.
- Add garlic and cherry tomatoes, cooking for another 3–4 minutes until fragrant.
- Stir in the diced beet and cook for 5–6 minutes until slightly tender.
- Transfer the cooked vegetables to a blender.
- Add soaked cashews, vegetable broth, lemon juice, salt, and black pepper.
- Blend until smooth and creamy.
- Pour the sauce into a saucepan and warm gently over low heat.
- Add the cooked pasta and toss until fully coated.
- If the sauce is too thick, add a splash of reserved pasta water until the desired consistency is reached.
- Serve topped with fresh basil, vegan Parmesan, red pepper flakes, and a drizzle of olive oil.
Notes
- Soaking the cashews helps create a smoother, creamier sauce.
- Adjust seasoning with additional lemon juice or salt if needed.
- Add reserved pasta water gradually to control the sauce thickness.
- Roast the beet before blending for a deeper flavor variation.