How do I achieve the best flavor for the beets and garlic?

Roasting the beets and garlic in aluminum foil with olive oil, salt, and pepper at 375 degreesF for 40 minutes caramelizes them, intensifying their natural sweetness and depth.

Can I make this pasta sauce ahead of time?

Yes, you can prepare the beet and cashew sauce ahead and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before tossing with freshly cooked pasta.

What's the purpose of soaking the cashews?

Soaking the cashews overnight softens them, allowing them to blend into a perfectly smooth and creamy consistency for the sauce, mimicking dairy cream.

Can I use a different type of pasta?

While angel hair pasta is suggested for its delicate texture, you can certainly use other pasta shapes like spaghetti, linguine, or even penne, adjusting cooking times as needed.

What can I substitute for almond milk in the sauce?

The recipe suggests using vegetable stock as an alternative to almond milk, which will still provide liquid for blending while maintaining a savory profile.

6 years ago

Vegan Roasted Beet Pasta
[Vegan]

GC By: Gabrielle St. Claire

Author Bio

Gabrielle is the founder and creator of Labeless Nutrition, where she shares cutting-edge plant-based recipes,... Read More

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A vibrant pink Vegan Roasted Beet Pasta dish, tossed with angel hair pasta and garnished with fresh parsley and toasted pine nuts.

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Vegan Roasted Beet Pasta [Vegan]

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Ingredients You Need for Vegan Roasted Beet Pasta [Vegan]

2 medium-sized beets
3 Tablespoons extra-virgin olive oil, divided
3 sprigs thyme
3 cloves garlic
1 Tablespoons balsamic vinegar
1/2 large yellow onion, diced
2/3 cup cashews, soaked overnight
1 cup almond milk (can use stock)
1/2 pound cooked angel hair pasta
Coarse salt and freshly ground pepper
parsley leaves + toasted pine nuts for garnish

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How to Prepare Vegan Roasted Beet Pasta [Vegan]

Preheat oven to 375°F.
On a rimmed baking sheet, wrap the beets in aluminum foil with 1 Tablespoon of oil, and a good pinch of salt and pepper.
Wrap the garlic in aluminum foil with a drizzle of olive oil. Roast for 40 minutes. Check for doneness at the 30-minute mark. While the veggies roast, cook the onion. If the garlic doesn't seem roasted enough, leave in the oven while you prep the rest.
Add diced onion and thyme to a small pan over medium heat with a lil olive oil. cook for 3-5 minutes until slightly browned.
Transfer beets to a blender or food processor.
Add the garlic, balsamic vinegar, almond milk, soaked cashews, cooked onions, and the 2 remaining Tablespoons of oil. Pulse until it’s as smooth.
Transfer beet mixture to a small saucepan. Toss in the fresh pasta. 2 minutes.
Serve pasta garnished with chopped parsley and toasted pine nuts.