Description
This Creamy Vegan Pink Pasta features a vibrant beet-infused cashew sauce for a stunning and flavorful plant-based meal. It’s surprisingly easy to make and perfect for impressing family and friends.
Ingredients
- 200g (7oz) Fusilli Pasta
- 1 Cup (150g) Raw Cashews (soaked for 4+ hours)
- ½ Cup (120ml) Unsweetened Oat Milk
- 1 Medium Beet (≈150g / 5oz), Roasted and Puréed
- 1 ½ Cup (360ml) Canned Crushed Tomatoes
- 1 Small Onion (≈80g / 3oz), Diced
- 2 Cloves Garlic, Minced
- 2 tbsp (30ml) Olive Oil
- 1 tsp (5g) Smoked Paprika
- ½ tsp (2g) Sea Salt
- ¼ tsp (1g) Black Pepper
- 1 tbsp (15ml) Lemon Juice
- 2 tbsp (12g) Nutritional Yeast
- ¼ Cup (30g) Toasted Pine Nuts
- 1 tbsp (5g) Fresh Basil Leaves, Torn
- 1 tsp (2g) Microgreens
- Zest of ½ Lemon
Instructions
- Cook Pasta: Boil pasta until al dente, reserving ½ cup pasta water.
- Make Cashew Cream: Blend soaked cashews, oat milk, beet purée, lemon juice, and nutritional yeast until smooth.
- Sauté Aromatics: Sauté onion in olive oil until translucent, then add garlic and smoked paprika.
- Simmer Tomato Sauce: Add crushed tomatoes, salt, and pepper; simmer for 8-10 minutes.
- Combine Sauces: Stir cashew cream into tomato sauce, adding pasta water if needed.
- Coat Pasta: Toss cooked pasta with sauce until well coated.
- Serve & Garnish: Serve topped with pine nuts, basil, microgreens, and lemon zest.
Notes
Soaking cashews is crucial for a creamy sauce. Reserve pasta water to help bind the sauce and pasta. Adjust seasoning to taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg