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Creamy vegan pink pasta in a white bowl topped with vegan parmesan and fresh parsley

Creamy Vegan Pink Pasta

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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Servings 4

Ingredients
  

For the roasted beet:

  • 1 medium beet, peeled (about 150g)
  • A drizzle of olive oil
  • A pinch of salt

For the cashew cream:

  • 1 cup raw cashews, soaked for at least 2 hours in hot water (or overnight in cold water), drained and rinsed
  • 1/2 cup unsweetened plant-based milk (oat, soy, almond, or coconut)
  • 1/4 tsp salt

For the pasta:

  • 12 oz pasta (penne, rotini, or spaghetti)
  • 1 cup reserved pasta cooking water

For the sauce base:

  • 2 tbsp dairy-free butter
  • 1 shallot, finely minced
  • 2 garlic cloves, minced
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp granulated white sugar
  • 1/2 tsp crushed red chili flakes (optional)
  • 1/4 tsp black pepper, freshly ground
  • 1/4 tsp salt

Optional garnish:

  • Vegan parmesan cheese, grated or shaved
  • Fresh parsley
  • Fresh basil leaves

Instructions
 

  • Step 1: Roast the Beet
    Preheat oven to 425°F. Place the peeled beet on a piece of tin foil. Drizzle with olive oil and a pinch of salt. Wrap tightly to form a sealed packet and set it in a small ramekin or baking dish. Roast for 50–60 minutes until completely fork-tender. Set aside to cool slightly before handling.
  • Step 2: Blend the Cashew-Beet Cream
    Add the soaked and drained cashews, roasted beet, plant-based milk, and 1/4 tsp salt to a high-speed blender. Blend on high for 60–90 seconds until completely smooth and creamy. Set aside.
  • Step 3: Cook the Pasta
    Cook pasta according to package instructions in well-salted water. Before draining, scoop out at least 1 cup of pasta cooking water and set aside. Drain the pasta and set aside.
  • Step 4: Sauté the Shallot and Garlic
    In a large skillet over medium heat, melt the dairy-free butter. Add the minced shallot, salt, and black pepper. Sauté for about 5 minutes until the shallot is soft and translucent. Add the minced garlic and cook for 1 more minute, stirring frequently.
  • Step 5: Build the Sauce
    Pour the cashew-beet cream into the pan with the shallot and garlic. Add 1/2 cup of the reserved pasta water along with the sugar, basil, oregano, and red chili flakes (if using). Stir well and let everything heat through for about 5 minutes, stirring occasionally, until the sauce is smooth and fragrant.
  • Step 6: Combine and Serve
    Add the cooked pasta to the pan. Toss well until every strand is coated in the creamy pink sauce. Add more reserved pasta water as needed to reach your preferred consistency. Taste and adjust seasoning if needed. Serve immediately, topped with vegan parmesan, fresh parsley, and basil leaves.

Notes

Storage Tips

  • Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Add a splash of plant-based milk when reheating to loosen the sauce.
  • Make-ahead sauce: The beet-cashew cream can be stored separately in the fridge for up to 5 days.
  • Freezer: Freeze the sauce only (not the pasta) for up to 2 months. Thaw overnight in the fridge before reheating.

Recipe Notes

  • Do not skip the cashew soaking step - it's the key to a silky, non-grainy sauce.
  • Roasting (not boiling) the beet keeps the color vibrant and the flavor concentrated.
  • Add pasta water gradually - start with 1/4 cup and add more as needed.
  • Cook pasta only to al dente - it will soften further when tossed in the hot sauce.
  • For a gluten-free version, use your favorite gluten-free pasta.
  • For a nut-free version, substitute cashews with 12 oz of silken tofu.