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Beet Pasta Sauce Recipe

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  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegan

Description

This vibrant Beet Pasta Sauce is a nutrient-packed, creamy vegan sauce made with roasted beets, garlic, onion, and tomatoes, blended with soaked cashews and enriched with coconut milk and nutritional yeast for a rich, savory flavor. Perfect for drizzling over your favorite pasta, this sauce is both visually stunning and deliciously wholesome, providing a perfect plant-based alternative to traditional pasta sauces.

Ingredients

Dry Ingredients

  • ½ pound pasta
  • 1½ tsp salt
  • 1 tsp Italian seasoning
  • 1 tbsp nutritional yeast

Veggies

  • 1 cup red beets (diced into ½ inch cubes)
  • 2 heads garlic (cut in half lengthwise)
  • 1 yellow onion (diced into ½ inch cubes)
  • ½ cup tomatoes (diced into ½ inch cubes)
  • ¼ cup fresh basil

Nuts & Dairy Alternatives

  • ½ cup cashews (unsalted, raw)
  • ¼ cup coconut milk

Liquids & Oils

  • 1 tbsp olive oil
  • ½ cup vegetable broth
  • ½ cup reserved pasta water

Instructions

  1. Soak the Cashews: Start by boiling a small pot of water and preheat your oven to 375°F (190°C). Once the water has boiled, remove it from heat and place the raw unsalted cashews into the hot water to soak for 30 minutes. After soaking, drain and rinse the cashews thoroughly to soften them for blending.
  2. Prepare and Roast Vegetables: While the cashews soak, scrub and dice the beets, yellow onion, and tomatoes into ½ inch cubes. Cut the garlic heads in half lengthwise to expose the cloves. Toss all these vegetables with olive oil, salt, and Italian seasoning so each piece is evenly coated. Spread them out on a baking sheet and roast in the preheated oven for 25-30 minutes, tossing halfway through to ensure even cooking and caramelization.
  3. Cook the Pasta: Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Near the end of the cooking time, carefully scoop out ½ cup of the pasta water and set aside before draining the pasta. This starchy water will help adjust the sauce consistency later.
  4. Blend the Sauce: After the vegetables are tender and roasted, transfer them to a blender along with the soaked cashews, vegetable broth, coconut milk, nutritional yeast, and fresh basil. Blend until smooth and creamy, adding reserved pasta water gradually to reach your desired sauce thickness.
  5. Combine and Serve: Taste the sauce and adjust the salt if needed. Toss the sauce thoroughly with the cooked pasta to coat evenly. Serve the pasta warm, reheating the sauce gently if it has cooled. Garnish with extra fresh basil leaves for an aromatic finishing touch.

Notes

  • Soaking cashews softens them for a creamier sauce texture.
  • Roasting the vegetables enhances their natural sweetness and depth of flavor.
  • Reserved pasta water is a great natural thickener and helps the sauce cling to the pasta.
  • You can substitute coconut milk with any plant-based milk or cream for a similar result.
  • This sauce stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
  • For gluten-free, substitute the pasta with a gluten-free variety.

Find it online: https://evelynscooking.com/beet-pasta-sauce-recipe/