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This bright pink beet sauce turns an ordinary pasta meal into a colorful treat that's done in just 20 minutes. The smooth mix of roasted beets, coconut milk, and cashews gives it a rich feel while adding great health perks to your weeknight meals.
I came up with this sauce when I was trying to add more veggies to my weekly meals. What began as a kitchen test quickly became a regular dish in my house when even the veggie-haters asked for more and wanted to know how to make it.
What You'll Need
- Cooked red beets: Give the beautiful pink color and gentle earthy sweetness that's the base of our sauce
- Cashews: Add the smooth texture and richness without needing any dairy
- Coconut milk: Brings a velvety smoothness and works great with the earthy beet flavor
- Nutritional yeast: Adds a cheesy, savory taste that makes the flavor complete
- Fresh garlic cloves: Give that must-have aroma that lifts the whole dish
- Lemon zest and juice: Add freshness with a bit of tang to balance the richness
- Sea salt: Boosts all the flavors and ties everything together
- Pasta of choice: Fettuccine or spaghetti work really well to show off the pink sauce
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Easy Cooking Method
- Mix the sauce:
- Put beets, cashews, coconut milk, nutritional yeast, garlic, lemon zest, lemon juice and sea salt in your blender. Run it for about 20 seconds until it's totally smooth with no bits left. You'll get a bright pink sauce with a silky texture.
- Boil your pasta:
- Cook your pasta following what the package says until it's al dente. Don't forget to add plenty of salt to your water for better taste. After cooking, drain it well but don't rinse it unless you're using gluten free pasta.
- Warm the sauce:
- Put the empty pot back on the stove with medium low heat. Pour in the blended pink sauce and let it warm up for about 3 minutes. This short heating takes away the raw garlic taste while keeping the sauce's bright color and health benefits.
- Mix and dish up:
- Add your drained pasta right into the warm sauce, tossing it gently until all the pasta is covered in pretty pink sauce. The starch from the pasta helps the sauce stick nicely. Serve right away in warm bowls for the best look.
The first time I made this for company, they thought I'd been cooking all day. The coconut milk is what makes it special. You could try other plant milks, but coconut's light sweetness works so well with the earthy beets that every bite tastes just right.
Smart Swaps
If you need to adjust for different diets or just use what's in your pantry, this recipe is pretty flexible. You can swap cashews for silken tofu or sunflower seeds if you can't eat nuts. Just remember to soak those sunflower seeds if your blender isn't super powerful. You can skip the nutritional yeast if you don't have any, but you'll miss out on some of its savory goodness.
What to Serve With It
This colorful pasta deserves good company on the plate. I love adding some peppery arugula on top for color contrast and freshness. Broken up vegan feta or some toasted walnuts add nice crunch and extra protein. For a full meal, serve with a simple green salad with lemon dressing or pair with roasted veggies that go well with the earthy beet flavor.
How to Keep Leftovers
The beet sauce stays good in the fridge for up to three days in a sealed container. You can store it mixed with pasta or separately, though I find keeping them apart gives better texture when you reheat it. The sauce freezes really well for up to a month. Just thaw it overnight in your fridge before gently warming it on the stove with a splash of water or plant milk to make it creamy again.
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Frequently Asked Questions
- → Can I make this with raw beets?
Yes! Just cook the beets first. Boil, steam, or roast them until soft and they’ll blend perfectly.
- → What can I use instead of cashews?
Try silken tofu or soaked sunflower seeds. Soak the seeds for at least 4 hours if your blender isn’t super strong.
- → Is another non-dairy milk an option?
Totally. Any plain, unsweetened milk works, but coconut milk brings the richest taste.
- → What’s the best way to keep leftovers?
Seal in an airtight container and refrigerate for up to 3 days. You can also freeze the sauce for a month.
- → Can I skip the nutritional yeast?
Sure! It’ll still be creamy, but you’d lose a bit of that savory, cheesy flavor.