Beet Pasta Sauce

A delicious creamy Beet Pasta Sauce made with cashews and beets.

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Prep Time 10

Cook Time 15

Course Main Course

Cuisine Italian

Servings people

Calories 734.7 kcal

1.). In a blender, combine the cashews, beets, coconut milk, garlic, lemon juice, and salt until smooth. Start by adding a small amount of beet until you get the desired color.
2.) Boil pasta according to package directions, reserving a 1/3 a cup of pasta water.
3.) Add the pink sauce to a pan, with the cooked pasta and pasta water, and combine until coated. Serve immediately with vegan feta and crushed pistachios.

How to Cook Beets

Boiled Beets

1poundbeets 2.5 to 3inches in size
8cupswater
1tablespoon vinegar
1teaspoon kosher salt
- Trim the tops off the beets, leaving 2-inches of the stem. Wash and dry beets.
- In a large pot add water, vinegar, and salt. Add beets, bring water to a boil, and then reduce to a simmer.
- Cook until fork tender, about 30 minutes. Peel once cooled

Steamed Beets

1 pound beets 2.5 to 3inches in size
- Trim the tops off the beets. Wash and srub dirt from the beets and dry well.
- Add enough water to the bottom of a pot so that it does not rise above the steamer basket. Add basket and beets into the pot. Cover and cook on high, water should be steaming.
- Steam until beets are fork-tender, about 30 minutes. Allow beets to cool and peel. Beets can also be peeled before steaming if desired

Whole Roasted Beets

1 poundbeets2.5 to 3inches in size
8cupswater
1tablespoon vinegar
1 teaspoon kosher salt
1 pound beets 2.5 to 3inches in size
olive oil as needed for drizzling
kosher salt as needed for seasoning
black pepper as needed for seasoning
- Set the oven rack in the center position. Preheat oven to400°F. Trim the tops off the beets, leaving 1/2-inch of thestem. Wash and scrub dirt from the beets and dry well.
- Place beets on a piece of foil large enough to make a pouch. Drizzle with enough olive oil to coat the beets then sprinkle with salt and pepper. Wrap the beets tightly in the foil andplace on a sheet tray.
- Roast until fork-tender, about 40 to 60 minutes, time will vary depending on the size of the beets. Check every 20 minutes for doneness. Allow beets to cool and peel.

Sliced RoastedBeets

1 pound beets 2.5 to 3inches in size
2teaspoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
- Set the oven rack in the center position. Preheat oven to 400°F.
- Wash and peel beets. Cut into 1/2 to 3/4-inch thick wedges.
- In a medium-sized bowl toss together the beets, olive oil,salt, and pepper. Place on a foil-lined sheet pan. Roast until beets are fork-tender, about 25 to 30 minutes.

Calories: 734.7kcal

Keyword Beet, Pasta

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