The roasted beets give this showy pasta such a gorgeous pink color and a rich flavor. The blended cashews add a creamy texture to the dish while the lemon juice brightens the dish to balance it out. You can use whatever pasta shape you wish. This recipe is a good one to pull out when you are looking for something different to serve your guests. Serve it with a glass of rosé . . . of course!
Pink Pasta [Vegan]
- 3/4 cup raw cashews (see tip)
- 1 small red beet, peeled and cut into 1-inch cubes
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 2 cloves garlic
- 3/4 cup water
- 2 tablespoons fresh lemon juice
- 1/3 cup dry white wine or rosé wine (we use rosé)
- 1/4 cup vegetable stock
- 9 ounces fettuccine
- Vegan parmesan, for serving
- Soak the cashews in water for at least 4 hours or overnight (up to 12 hours) in the fridge.
- Drain and rinse before using (see Tip).
- Preheat the oven to 425°F.
- Place the beet cubes on a small piece of foil, drizzle with olive oil, and sprinkle with salt. Close up the foil and roast for 50 to 60 minutes, until fork-tender.
- In a high-speed blender, combine the cashews, garlic, water, lemon juice, and salt to taste. Add one piece of beet and blend on high speed. Add more beet pieces, one at a time, to reach the level of pink color or beet flavor you desire , blending on high speed until smooth, about 2 minutes.
- Bring a large pot of well-salted water to a boil.
- Add the pasta and cook until just tender, 9 to 13 minutes.
- Reserve 2/3 cup or more of the pasta water and drain the pasta.
- Meanwhile, heat a large frying pan over medium heat.
- Add the cashew beet sauce and bring to a simmer.
- Reduce the heat to low, stir in the white wine, 1/3 cup of the reserved pasta water, and vegetable stock, and simmer until warmed through.
- Taste and adjust seasoning.
- Add the pasta to the cashew beet sauce and toss with tongs until fully coated. Add a bit more of the reserved pasta water if the sauce is too thick.
- Divide the pasta among pasta dishes, top with vegan parmesan, and serve immediately.
The overnight soak works best, but if you don’t have time to soak the cashews for several hours (or forgot), you can use the quick method: soak them in boiling water for 30 minutes, then drain and rinse.