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Vegan Beet Pasta

Valentine's Day calls for something special, and this Vegan Beet Pasta fits the bill perfectly. The combination of a creamy beet hummus sauce made with cashews for smoothness, and a touch of heat from chili flakes make for a pasta dish that's not just visually appealing but also deliciously satisfying. Whether for a romantic dinner, a family meal, or a solo treat, this beet pasta is all about the power of natural ingredients transforming a simple dish into something extraordinary and special. This Dish is totally dairy free and gluten free!

Beet Pasta Sauce

With Valentine’s Day around the corner, I am feeling all things pink. Truth be told I was never a pink kinda gal. The colour just didn’t speak to me but all that has changed. My manicure is a current pink blush and one of my fave colours to work with food wise is, you guessed it PINK! Things have changed in the vegan food world a great deal since I went vegan over 10 years ago. Back then there weren’t any fancy superfood powders in every colour of the rainbow. I must admit I have a drawer filled with them but still, my favourite way to colour any of my recipes is with the food itself. That’s where the beets come in! 

I love beets so much. They are nutritious and delicious but the colour they provide is off the charts. Beet hummus has gotten a great deal of love over the last few years but sometimes I make too much for just the mister and I and have to come up with clever ways to eat it… and well, here we are!

An accidental beet pasta that we’ve fallen in love with. Now I make extra beet hummus just so I can make this pasta as well. It’s time to dive into the wonderful world of pink and love with my Vegan Beet Pasta Sauce. Just in time for Valentine’s Day. Not only is this dish gluten free and dairy free, it also transforms your dish with a stunning hue that’s packed with nutritious goodness!

What You’ll Need for This Beetroot Pasta

  • Cashews: Soaked cashews are the cornerstone of the sauce’s creaminess. Once a cashew is soft they can make anything creamy and smooth. This rich base mimics the luxurious texture traditionally achieved with dairy. Cashews are essential for their neutral flavour. If you’re opting for a nut free version, you could try out sunflower seeds! 
  • Beet Hummus: Where all the pink comes from! Beet hummus adds depth and a slight sweetness to the flavor. It’s a creative way to incorporate the nutritional benefits of beets, including fibre and antioxidants, into your pasta. If you don’t make or get your hands on beet hummus you can blend cooked beets with traditional hummus and this should work just fine.
  • Olive Oil: Used for sautéing, olive oil adds a fruity, peppery base that enhances the natural flavors of the other ingredients. Its healthy fats contribute to the sauce’s silky texture. 
  • Chili Flakes: These add a hint of heat to the sauce, balancing the sweetness of the beets and the creaminess of the cashews. Chili flakes are crucial for introducing complexity and a slight kick that elevates the sauce from being one-dimensional. You can consider these optional if spice isn’t your thing.
  • Onion: The onion provides a foundational aromatic base that’s essential in building the sauce’s depth of flavor. Its natural sweetness complements the earthy notes of the beet. 
  • Garlic: A single clove of garlic goes a long way in adding a punchy, aromatic quality to the sauce. If you don’t have any fresh garlic cloves on hand you could use garlic powder.
  • Dijon Mustard: My secret ingredient in this amazing vegan pasta is Dijon mustard. This ingredient introduces tanginess and zest, adding layers to the sauce’s profile. 
  • Lemon Juice: Fresh lemon juice adds brightness and acidity, cutting through the richness of the cashews and olive oil. 
  • Nutritional Yeast: Any vegan cook will tell you that nutritional yeast is an absolute YES in anything that you want to make cheesy, creamy or add a little bit of umami flavour. Nutritional Yeast is also high in B vitamins and a depth of flavor that would typically come from Parmesan cheese.
  • Pasta Water: Another kitchen secret weapon is the water from your pasta! Reserved pasta water is the key to achieving the perfect sauce consistency; its starch content helps to emulsify and thicken the sauce, ensuring it clings to the pasta effectively. 
  • Pasta: The recipe uses mezzi rigatoni pasta, my favourite gluten free pasta is From Rummo. Check them out here
  • Vegetables: I went for asparagus, baby spinach but you could use any vegetables you have on hand, however I would highly suggest a leafy green as they really do compliment the dish well.

What is Beet Pasta Sauce Made Of

You don’t have to make your own beet hummus. It is readily available in most grocery stores but if you have the time I highly recommend it. I add it to sandwiches, wraps and eat it with my fave veggies and crackers all the time. Adding this hummus to cashews makes for an amazing creamy sauce that is free of dairy! The magic of this sauce lies in its ingredients, each contributing to the sauce’s creaminess, flavor, and, of course, its signature pink color.

  • Cashews: Soaked for creaminess, providing a smooth base for the sauce. For a nut-free version, try using sunflower seeds.
  • Beet Hummus: Adds a vibrant pink hue and earthy taste.
  • Olive Oil & Chili Flakes: For sautéing and adding a hint of heat.
  • Onion & Garlic: Aromatics that form the flavor foundation.
  • Dijon Mustard & Lemon Juice: For tanginess and zest.
  • Nutritional Yeast: Offers a cheese-like flavor, enriching the sauce’s complexity. Omit if unavailable, though it adds a nice depth of flavor.
  • Pasta Water: Helps achieve the perfect sauce consistency, making it silky and ensuring it clings to the pasta.

How to Make Pink Sauce Pasta

Creating this pink sauce pasta is simpler than you might think. With a base of cashews and beet hummus, the sauce achieves a creamy consistency that’s both rich and satisfying. The process involves blending soaked cashews with homemade or store-bought beet hummus, adding depth and creaminess to the sauce, complemented by the nutritional yeast for a cheesy, nutty flavor without the dairy. If you choose to make this sauce at home you may have extra hummus and if you do you’re in luck because as mentioned previously it goes well with everything!

How Does Beetroot Affect Pasta?

Beetroot elevates pasta with its natural sweetness, earthy flavors, and, most notably, its bright pink color. This not only makes the dish a visual treat but also infuses it with the health benefits of beets, including fiber, vitamins, and minerals. The best part? It makes your pasta dish pink!

What is the Best Type of Pasta to Have With a Pink Sauce

I love choosing pasta that has little crevices that can hold all of your sauce! I went with a gluten free mezzi rigatoni. Its ridges and hollow center are perfect for capturing the sauce, ensuring each forkful is as delicious as beautiful. It also just looks lovely and I like that it’s a little larger than something like macaroni. 

Other Suggested Pastas for Valentine’s Day

If you’re not a fan of beetroot or don’t have any handy you could absolutely try one of these other amazing recipes:

Vegan Cacio e Pasta

Vegan Brown Butter Walnut and Tarragon Farfalle

Happy Love Day!

Vegan Beet Pasta

Teri-Ann Carty
Valentine's Day calls for something special, and my Vegan Beet Pasta fits the bill perfectly. This recipe celebrates the beauty of pink in the vegan food world. The combination of creamy beet hummus sauce, cashews for smoothness, and a touch of heat from chili flakes makes for a pasta dish that's not just visually appealing but also deliciously satisfying. Whether for a romantic dinner, a family meal, or a solo treat, this beet pasta is gluten free, dairy free and a whole lot of tasty!
Prep Time 30 minutes
Cook Time 25 minutes
Course Dinner, Lunch, Main Course, Pasta
Cuisine Canadian, Vegan
Servings 4


  • pot, deep sided pan, stove


Vegan Beetroot Pasta Sauce Ingredients

  • ½ cup cashews soaked for 4 hours or boiled for 15 minutes
  • ¾ cup beet hummus
  • 2 tbsp olive oil
  • pinch of chili flakes
  • ½ onion diced
  • 1 garlic clove minced
  • 1 heaping scoop Dijon mustard
  • ½ lemon juiced
  • 3 tbsp nutritional yeast
  • ¾-1 cup pasta water

Pasta Ingredients

  • 400 grams Mezzi Rigatoni
  • 2 tbsp olive oil
  • pinch chili flakes
  • 6 asparagus spears trimmed and chopped
  • handful baby spinach
  • beet hummus sauce
  • parmesan optional
  • sea salt and cracked pepper


Sauce Instructions

  • In a large pan heat olive oil and chili flakes. Add onion and cook until translucent. Add garlic and cook for 30 seconds. Remove from heat and add to a blender. Drain and rinse cashews. Add to the blender with remaining sauce ingredients. Start with 1/2 cup of the water and increase until you have a smooth, pourable consistency.

Pasta Instructions

  • Cook pasta in salted water until al dente. Reserve 1½ cups pasta water before draining. While pasta is cooking make your sauce. Heat olive oil in same pan as garlic and onions and cook asparagus. Add spinach and pasta. Add in sauce and toss to combine. If sauce is too thick loosen it with the reserved pasta water. Check for seasoning, transfer to bowls and finish with more cheese, olive oil and a punch of chili flakes.
Keyword creamy pasta, dairy free, gluten free, gluten free pasta, plant based, Valentines Day, vegan

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