Creamy Beet Pasta
Creamy Beet Pasta is here to prove you wrong—and deliciously so. This vibrant dish doesn’t just look stunning on your plate, it packs a serious punch of flavor. With its creamy, velvety texture and luscious pink hue, this wholesome meal is as delightful to eat as it is to admire.
Servings 4
Calories 450kcal
Ingredients
- 1 large beet peeled and diced
- ½ cup unsalted cashews soaked in water for 2 hours
- 2 tbsp nutritional yeast
- 1 ½ tbsp lemon juice
- ¾ – 1 tsp fine sea salt
- ½ tsp black pepper
- ¼ cup olive oil
- 3 –4 tbsp reserved pasta water
- 8 oz pasta of choice
Instructions
- Boil the diced beet in water until fork-tender, about 15 minutes. You can also roast them for deeper flavor, but boiling keeps the color bright and saves time. Meanwhile, cook the pasta until al dente and reserve some of the pasta water before draining.
- Blend the sauce until silky smooth. In a blender, add the boiled beet, soaked cashews (drained), nutritional yeast, lemon juice, olive oil, salt, pepper, and 2 tablespoons of pasta water. Blend for 1–2 minutes until velvety. Add more water as needed to reach a pourable, creamy consistency.
- Toss it all together while warm. Add the pasta to a large pan, pour the sauce over it, and toss over low heat until the pasta is fully coated and warmed through. Taste and adjust salt or lemon if needed. For extra indulgence, drizzle a bit more olive oil on top before serving.
Nutrition
Calories: 450kcal