Vegan Beet Pasta
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!
Equipment
- pot, deep sided pan, stove
Ingredients
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
Instructions
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.