Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
close up photo of bowl of creamy Vegan Beet Pasta sauce on fettuccine topped with dill

Vegan Beet Pasta Sauce Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sweet Simple Vegan
  • Total Time: 1 hour 20 minutes
  • Yield: 4-6 servings
  • Diet: Vegan

Description

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!


Ingredients

  • 1 lb pasta of choice
  • 68 oz beets, about 34 small beets
  • 2 large shallots
  • 1 head of garlic
  • 16 oz silken tofu
  • ¼ cup nutritional yeast
  • 2 tablespoons olive oil
  • 1 tablespoon miso paste
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • Black pepper, to taste
  • Fresh dill for topping

Equipment


Instructions

  1. Preheat the oven to 400°F.
  2. 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.
  3. 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. 
  4. 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.
  5. 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. 
  6. Add the pasta water. Add 1/2 cup of pasta water to the blender and blend until the pasta sauce is smooth and creamy. 
  7. 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. 
  8. Serve. Season with additional salt and black pepper to taste. Top with fresh dill and enjoy warm!

Notes

  • Make ahead: We recommend making the pasta sauce separately, then tossing with hot pasta right before serving.
  • Storage: This pasta is best enjoyed while fresh, but will keep for up to 5 days in an airtight container in the fridge.
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Entree, Sauce
  • Method: Stovetop, Blender