Pink Sauce Pasta | FoodByMaria Recipes

10 Ingredients Or Less

Pink Sauce Pasta (Beet Pasta Sauce)

Last Updated:
Close-up of beautiful pink sauce pasta

Prep

10 minutes

Cook

35 minutes

Yield

2 -3

This beautiful pink sauce pasta is fun, kid-friendly, and full of hidden health benefits and veggies from the beets.

Not only is this pink sauce pasta super adorable, but it’s also loaded with hidden veggies and health benefits making it perfect for your kiddos. This can be a fun recipe to make for a mommy or daddy date with your kids on Valentine’s Day, or just for any occasion that you want a fun pink sauce pasta.

Close-up of beautiful pink sauce pasta

Why you’ll love this pink sauce pasta:

  • Hidden Veggies: Even the pickiest of eaters get benefits from this beautiful pink pasta with its hidden veggies
  • Kid-Friendly: Make this fun, playful recipe with your kids. They’ll love the fun pink color
  • Easy: Have this pink sauce pasta ready in just 45-minutes

Ingredient Notes:

Cashews: To get the sauce nice and creamy I love to use cashews instead of heavy cream that you’ll find in most creamy pasta recipes. Cashews, once soaked and blended, make a great base for a healthier creamy pasta and adds some additional protein to the pasta sauce.

Beets: Beets are a great root veggie to add to your diet in the fall and winter. They are full of nutrients, great for your digestive health, can support brain health, and even help keep your blood pressure in check.

Ingredients for pink sauce pasta on counter

How to make pink sauce pasta:

  1. Preheat the oven to 425F.
  2. Soak cashews in boiling water for 30 minutes or boil for 10 minutes. Drain and rinse.
  3. Prepare the beets by tossing the peeled and cut beets on a parchment-lined sheet pan with 2 tbsp olive oil, a big pinch of salt and pepper, thyme from 2 fresh sprigs and roast for 25 mins – 30 mins until fork tender.
  4. While the beets are cooking, cook the pasta in salted water according to package directions. Reserve 1 1/2 cups of pasta water.
  5. Once the beets are done cooking, make the pink sauce in a blender. In a blender, combine beets, rinsed and drained cashews, nutritional yeast, garlic cloves, lemon juice, salt, pepper and 1 cup pasta water. Blend on high for 2 minutes or until smooth. Add more pasta water to help blend if needed.
  6. Add pink sauce to a medium frying pan and bring to a simmer, simmer on low until warmed through, just a few minutes and adjust seasoning with more salt and pepper if needed. Thin with more pasta water if desired.
  7. Add in pasta and stir noodles until coated. Serve topped with a mixture of walnuts, shredded parmesan cheese and fresh thyme.
Pink sauce pasta in a bowl

Expert Tips & FAQ:

Want to use another kind of pasta? Try penne or fusilli. Use gluten free pasta if desired.

Forgot to reserve the pasta water? Try vegetable broth or warm water, you may just need to add a bit more salt when adjusting the seasoning.

Leftovers: Store leftovers in the fridge for 3-5 days.

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Pink Sauce Pasta

5 from 1 vote
This beautiful pink sauce pasta is fun, kid-friendly, and full of hidden health benefits and veggies from the beets.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Pasta
Cuisine Vegan
Servings 2 -3
Calories 695 kcal

Ingredients
  

For the pasta

  • 1/2 cup raw unsalted cashews, soaked in boiling water for 30-60 minutes
  • 2 beets, peeled and cut into sixths
  • 2 tbsp olive oil
  • salt & ground pepper
  • 2 sprigs of fresh thyme
  • 150-200 g mezzi or regular rigatoni pasta
  • 1 – 1 1/2 cups pasta water
  • 3 tbsp nutritional yeast
  • 2 garlic cloves
  • juice of half a lemon
  • 1/2 tsp salt 
  • 1/4 tsp ground pepper

For the topping

  • 1/2 cup chopped walnuts and/or pecans
  • 1/3 cup vegan or regular shredded parmesan cheese
  • 2 tbsp fresh thyme leaves

Instructions
 

  • Preheat the oven to 425F.
  • Soak cashews in boiling water for 30 minutes or boil for 10 minutes. Drain and rinse.
  • Prepare the beets by tossing the peeled and cut beets on a parchment-lined sheet pan with 2 tbsp olive oil, a big pinch of salt and pepper, thyme from 2 fresh sprigs and roast for 25 mins – 30 mins until fork tender.
  • While the beets are cooking, cook the pasta in salted water according to package directions. Reserve 1 1/2 cups of pasta water.
  • Once the beets are done cooking, make the pink sauce in a blender. In a blender, combine beets, rinsed and drained cashews, nutritional yeast, garlic cloves, lemon juice, salt, pepper and 1 cup pasta water. Blend on high for 2 minutes or until smooth. Add more pasta water to help blend if needed.
  • Add pink sauce to a medium frying pan and bring to a simmer, simmer on low until warmed through, just a few minutes and adjust seasoning with more salt and pepper if needed. Thin with more pasta water if desired.
  • Add in pasta and stir noodles until coated. Serve topped with a mixture of walnuts, shredded parmesan cheese and fresh thyme.

Video

Notes

Want to use another kind of pasta? Try penne or fusilli.
Use gluten free past if desired.
Forgot to reserve the pasta water? Try vegetable broth or warm water, you may just need to add a bit more salt when adjusting the seasoning.

Nutrition

Calories: 695kcal | Carbohydrates: 87.7g | Protein: 20.7g | Fat: 31.4g | Saturated Fat: 5.4g | Polyunsaturated Fat: 4.7g | Monounsaturated Fat: 19.5g | Sodium: 708mg | Fiber: 8.8g | Sugar: 14.5g
Review This Recipe Let us know how it was!
Laura

My family loved this pink pasta sauce, my sauce somehow turned not as creamy as the photo, but the flavour was great!

Maria Koutsogiannis

I love to hear it!

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