Vegan Pink Sauce Pasta
Indulge in the vibrant, creamy decadence of Vegan Pink Sauce Pasta, a plant-based twist on classic comfort food that's as visually stunning as it is delicious. This recipe combines wholesome ingredients like cashews, cooked beetroot, and canned tomatoes to create a luscious, dairy-free sauce with a naturally rosy hue. A touch of nutritional yeast adds cheesy goodness, while garlic, dried basil, and a splash of lemon juice elevate the flavor profile. Perfectly paired with your favorite pasta, this dish is ready in just 35 minutes, making it ideal for quick vegan dinners or impressing guests with healthy, flavorful fare. Garnished with fresh basil, this pink sauce pasta is a feast for both the eyes and the palate!
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Recipe Information
Ingredients
- 1 cup cashews
- 1 cup water
- 2 tablespoons olive oil
- 3 garlic cloves
- 14 ounces canned tomatoes
- 1 small cooked beetroot
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried basil
- 12 ounces spaghetti or other pasta
- 0.25 cup fresh basil
Instructions
Soak the cashews in hot water for at least 15 minutes, then drain and rinse.
In a large pot, bring water to a boil and cook the pasta according to package instructions. Drain and set aside.
While the pasta is cooking, heat the olive oil in a skillet over medium heat.
Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
Add the canned tomatoes to the skillet and bring to a simmer, cooking for about 5 minutes to soften.
In a blender, combine the soaked cashews, simmered tomatoes, cooked beetroot, nutritional yeast, lemon juice, salt, black pepper, and dried basil. Blend until smooth and creamy.
Pour the blended sauce back into the skillet and warm it over low heat, stirring occasionally.
Combine the cooked pasta with the sauce in the skillet, tossing to coat the pasta evenly with the sauce.
Serve the pasta hot, garnished with fresh basil leaves.
Nutrition Facts
Calories |
1810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.3 g | 134% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 16.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2964 mg | 129% | |
| Total Carbohydrate | 176.9 g | 64% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 24.0 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2177 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
