Vegan Beet Pasta Sauce

If you’re looking for a vegan pasta dish with tons of nutrients and a gorgeous pink color, this Vegan Beet Pasta Sauce is a must-make! It’s loaded with fresh beets, plant-based protein, and a full head of garlic for maximum flavor. All you need is 10 ingredients!

Silken Tofu is one of our favorite ways to make a creamy vegan pasta recipe without cashews or white beans! Unlike extra-firm tofu, silken tofu has a much softer, smoother, almost custard-like texture. 

In addition to making the perfect Vegan Chocolate Mousse, silken tofu is also an excellent base for a rich, creamy pasta sauce. 

This Creamy Beet Pasta is inspired by our Homemade Roasted Red Pepper Pasta Sauce. Slow-roasted beets, shallots, and garlic blended together with silken tofu and a few other simple ingredients to make a smooth and creamy beet pasta sauce recipe. 

Serve this creamy beet sauce with your favorite pasta on Valentine’s Day, or on any weeknight during the fall and winter months that needs a bright pink color boost! 

Ingredients You’ll Need 

• Pasta: Use any regular or gluten-free pasta of choice. Both longer and short-cut pasta work well. 
• Raw beets: To make a bright pink pasta sauce, you’ll need to use 3-4 small red beets or 1-2 large beets. If you use golden beets, the pasta sauce will be closer in color to our Creamy Kabocha Squash Pasta.
• Aromatics: Shallots and garlic form the flavor base of the pasta sauce and provide a savory depth to the recipe. Please use a whole bulb of fresh garlic! It makes all the difference.   
• Silken tofu: Adds creaminess while keeping this vegan pasta recipe nut-free and dairy-free. No raw cashews, plant milk or sunflower seeds needed.
• Nutritional yeast: Adds a cheesy, umami flavor. If desired, use a vegan parmesan cheese as an alternative. 
• Olive oil: Helps to roast the beets and aromatics as well as blend the pasta sauce into a silky smooth, rich texture. 
• Miso paste: Adds saltiness and a deep umami flavor, enhancing the overall flavor of the pasta sauce. We recommend a white miso paste or yellow miso paste for the most mild flavor.  
• Lemon juice: Balances the richness in the sauce by adding a bright tanginess. For the best flavor, use freshly squeezed lemon juice!

How to Make Creamy Beet Pasta

1. Prep the beets, shallots, and garlic. Trim the top and bottom of the beets and lightly scrub to remove any dirt or debris. Pat the beets dry and place them on a sheet of foil. Drizzle with oil, sprinkle with salt, and wrap up in the foil. Trim the ends of the shallots, peel, then place on another sheet of aluminum foil. Drizzle with olive oil, sprinkle with salt and wrap tightly. Lastly, remove the flaky outer layers of the garlic, then cut the top off the head of garlic, revealing the cloves. Place on a sheet of foil, drizzle the exposed cloves with oil, and wrap in foil.
2. Roast. Place the beets, shallots, and garlic on a baking sheet and into the oven. After 40 minutes, remove the garlic and shallots from the oven and check if the beets are fork-tender. If not, bake for another 10 minutes, or as needed. 
3. Cook the pasta. Once the beets are done cooking, bring a large pot of salted water to a boil. Once at a rolling boil, add the pasta and cook until al dente. Reserve 1 1/2 cups of pasta water before draining.
4. Make the pasta sauce. While the pasta cooks, make the beet pasta sauce. While still warm, peel the beets. The outer skin should easily rub off. Add them to a high-speed blender, along with shallots, garlic cloves, silken tofu, nutritional yeast, olive oil, miso paste, lemon juice, and salt. Blend until smooth. 
5. Add the pasta water. Add 1/2 cup of pasta water to the blender and blend until the pasta sauce is smooth and creamy. 
6. Toss the pasta in the sauce. Add the savory pasta sauce and drained pasta back to the pot over low heat. Stir until the cooked pasta is well-coated in the sauce, adding additional reserved pasta water as desired to thin. Keep in mind the sauce will thicken as it cools. 
7. Serve. Season with additional salt and black pepper to taste. Top with fresh dill and enjoy warm!

Serving Suggestions 

The rich, earthy flavors in the beet pasta pair well with light side salads and roasted vegetables, such as this Grilled Vegetable Salad or this Brussels Sprouts Caesar Salad.

It’s also the perfect pair for a slice of warm, fluffy Focaccia Bread, Vegan Garlic Bread, or a slice of our No Knead Bread. 

Storage Instructions

Once the pasta is tossed with the creamy sauce, it is best enjoyed while fresh. As it cools, the pasta will absorb the savory sauce and the creamy consistency will become really thick. 

If you’d like to make this pink pasta recipe for meal prep, we recommend making the pasta sauce separately, then tossing with hot pasta right before serving. This homemade pasta sauce will keep for up to 5 days in an airtight container in the fridge. 

More Vegan Pasta Recipes YOu May Enjoy:

Pasta

Roasted Red Pepper Pasta Sauce 

Dinner

Creamy Vegan Lemon Pasta (Pasta Al Limone)

Dinner

Creamy White Bean Pasta

Pasta

Creamy Pea Pesto Pasta 

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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