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