This vegan beet pasta sauce is a vibrant and creamy dish made with roasted beets, garlic, onion, and vegetable broth, blended to a smooth texture.
The beets provide a natural sweetness and rich colour, while the garlic and onion add depth of flavour. Top it off with fresh herbs like chives, basil or thyme to enhance the taste further.
Enjoy this dish on busy weeknights, or any time that pasta craving hits.
Like all my pasta recipes on the blog, this one is dairy-free and vegan.
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Ingredients + Substitutions
Here’s everything you’ll need for this delicious roasted beet pasta sauce recipe.
- Beets: Peel and cube the beets into small half-inch pieces for quick cooking.
- Onion + Garlic: I like yellow onion for its sweetness, remove the outer peel. However, leave the peel on your garlic for roasting. Once roasted the garlic skin will easily peel off.
- Cashews: Use raw cashews that have not been roasted or salted. The cashews add creaminess to your beetroot pasta without using heavy cream or dairy. If you cannot have cashews use blanched almonds or raw sunflower seeds. with similar results
- Nutritional yeast: Adds savoury and slightly cheesy flavour to the sauce without using dairy or highly processed vegan cheeses.
- Broth: Use low-sodium vegetable stock and adjust the salt and pepper at the end, if needed.
- White wine vinegar: This brightens the sauce or use fresh lemon juice.
- Pasta: I’m using spaghetti, but you may use any of your favourite pasta varieties, including whole grain, gluten-free, chickpea or lentil pasta, or any other type you enjoy.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Arrange the beets, onion, and garlic on a baking tray lined with parchment paper. Roast until golden brown and the beets are fork tender.
Add the roasted veggies and remaining sauce ingredients to your blender. Blend until you have a creamy beet sauce.
When your pink pasta sauce is ready, toss it with your cooked pasta of choice and top your bowl with fresh basil, chives, or another fresh herb you enjoy.
Variations
- Spicy: Make the dish spicy by adding red pepper flakes, cayenne pepper or hot sauce to your blender before processing. Or top your individual bowls with the heat of your choice.
- Add greens: Try peas, baby spinach, baby kale, swiss chard, or green beans.
- For gluten-free, use any gluten-free pasta you enjoy.
- Extra protein: add toasted pine nuts, slivered almonds, or a can of chickpeas to this beet pasta recipe.
- For added depth of flavour substitute ¼ cup of the vegetable broth with white wine.
Storage
Keep leftovers in the refrigerator for 3-4 days in an airtight container and reheat them on the stovetop over medium heat.
Add a splash of water or broth to a pan to loosen and thin out the sauce when reheating as it will thicken as it cools in the fridge.
I don't recommend freezing pasta as it alters its texture. However, if you’re making extra sauce for another time, you may freeze the sauce separately for up to 3 months. Leave some space for expansion at the top of your container.
Expert Tips
- Salt your pasta water. Make sure to add enough salt to your pot of water for the best texture and flavour. Here's a handy guide to help you salt your water perfectly each time.
- Cook your pasta al dente. Do not overcook! Al dente means that the pasta is still firm once cooked, giving optimal texture in every bite. To ensure your pasta does not overcook, start taste testing a few minutes before the package says it will be ready. It should be tender, but still firm.
- Reserve some pasta water when draining the cooked pasta to thin your sauce if needed.
- If you do not have a high-speed powerful blender, soak the cashews in hot water for 20 minutes first, then drain them and use as directed.
More delicious beet recipes
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 3 cups cubed beets approx. 2 medium beets
- 1 yellow onion quartered
- 4 cloves garlic leave the peels on!
- 1 cup vegetable broth
- ⅓ cup raw cashews
- 1 tablespoon white wine vinegar or 2-3 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- salt + pepper to taste
- 250 grams (½ pound) spaghetti or pasta of your choice
For garnish (optional)
- fresh chives, fresh basil, fresh thyme, fresh mint or herbs of your choice
- vegan parmesan cheese
- lemon zest, red pepper flakes, olive oil
Instructions
- Preheat the oven to 425℉/218℃ convection roast and line a baking sheet with parchment paper. (If you do not have a convection oven, allow more time for roasting.)
- Peel and cube the beets into small half-inch pieces and arrange them in a single layer on your tray with the quartered onion and garlic cloves. Roast the veggies for 25-30 minutes, until golden brown and the beets are fork-tender.
- Meanwhile, bring a large pot of generously salted water to boil and cook the pasta according to package directions for 'al dente' pasta. Drain it BUT reserve ½ cup or so of the pasta water, and set it aside. Return the drained pasta to the pot.
- By now, your veggies should be ready, so add them to your blender with all the remaining sauce ingredients and process until smooth and creamy. If needed. add some of the reserved pasta water to thin out the sauce. Then pour the sauce into the pot with the pasta and stir until evenly coated.
- Serve with garnishes of your choice.
Notes
- Salt your pasta water. Make sure to add enough salt to your pot of water for the best texture and flavour. Here's a handy guide to help you salt your water perfectly each time.
- Cook your pasta al dente. Do not overcook! Al dente means that the pasta is still firm once cooked, giving optimal texture in every bite. To ensure your pasta does not overcook, start taste testing a few minutes before the package says it will be ready. It should be tender, but still firm.
- Reserve some pasta water when draining the cooked pasta to thin your sauce if needed.
- If you do not have a high-speed powerful blender, soak the cashews in hot water for 20 minutes first, then drain them and use as directed.
Sunanda says
New and interesting recipe
Rosa says
Thank you!