I started Eat with Erika to inspire others to start viewing food as fuel and the basis of health. Join me in making my favorite recipes! Whether you're gluten-free, dairy-free, vegan, vegetarian, low-carb, or just eat anything and everything, there's something delicious for you!
Ready to indulge in the vibrant and nourishing flavors of Creamy Vegan Beet Pasta? This easy 10-minute recipe combines the earthy sweetness of beets with creamy cashews, creating a light and bright pasta dish that will satisfy all of your taste buds.
Creamy Vegan Beet Pasta
If I’m being honest, the first time I made this dish I absolutely hated it. And yes, I realize I’m not exactly “selling” the recipe right now, but hear me out…
Picture this: I was all hyped up to whip up this fantastic beet pasta dish for the first time. I had a full on vision of what I wanted the flavor combination to be, but it turned out the sauce I made was nowhere near the creamy dream I had in mind.
I considered nixing the recipe all together, but one day I just had a lightbulb moment. After a few tweaks (and when I say a few tweaks, I mean I completely revamped the recipe), the magic happened.
What You Need To Make This Recipe
Pasta: I used a classic rigatoni pasta for this recipe, but feel free to swap it for any pasta shape. Quinoa or chickpea pasta are also great options to make this higher protein or gluten-free!
Cooked Beets: This is the magic ingredient to make that bright pink color and earthy yet sweet flavor. You can either boil raw beets yourself or opt for a pre-cooked option for a super speedy recipe.
Cashews: I love using cashews to add a creamy element to any vegan pasta dish! If you don’t have cashews on hand you could also use coconut cream.
Lemon: For a burst of citrus flavor! You can leave it out if you don’t have lemon on hand, but I find that it adds a nice fresh element to the dish.
Spices: I kept it classic with garlic powder, but also added some nutritional yeast for an extra creamy flavor component. If you like spice, feel free to load it up with red pepper flakes before serving!
A Beet A Day Keeps The Doctor Away
Ah, beets! These vibrant root veggies are more than just a pretty face on your plate. They pack a punch when it comes to nutritional benefits. Loaded with essential vitamins, minerals, and antioxidants, beets are like little health superheroes. They promote heart health, support detoxification, and keep your digestive system happy and healthy.
Apart from this delicious Creamy Vegan Beet Pasta, here are just a few other ways to add beets into your daily diet:
Salads: One of my favorite ways to eat beets is tossed in a salad with mixed greens, goat cheese, red onion and a citrus vinaigrette.
Beet Hummus: Blend cooked beets with chickpeas, garlic, lemon juice, and tahini to create a vibrant and flavorful beet hummus. Enjoy it as a dip with fresh vegetables or spread it on sandwiches and wraps for a burst of color and taste.
Beet Smoothies: Add a beet to your favorite smoothie recipe for an extra boost of nutrients and a vibrant hue.
Creamy Vegan Beet Pasta Recipe
Serves 4
Ingredients:
1 box of rigatoni pasta
¾ cup raw cashews
2 small cooked beets
1 tbsp garlic powder
3 tbsp nutritional yeast
1 lemon, juiced
1 cup unsweetened almond milk
Red pepper flakes to taste
Salt and pepper to taste
Directions:
Cook pasta according to package directions.
While pasta is cooking, soak cashews in hot water for about 10 minutes, then drain and rinse.
Add soaked cashews to a blender with beets, garlic powder, nutritional yeast, lemon and almond milk. Blend until smooth and creamy.
Pour beet sauce over cooked pasta. Toss to combine.
Serve topped with red pepper flakes, salt and pepper. Enjoy!
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