vegan Pink Pasta

Step-by-Step Recipe for

This recipe is all made in one-pot and perfect for date-night or Valentine's day!



Non-Dairy Milk

White Sugar


Vegan Butter



Salt & Pepper


Dried Oregano, Basil & Red Pepper Flakes

Step one

Soak your cashews ahead of time (see notes).

Step two

Preheat your oven to 425°F. Place the beet in tin foil and drizzle olive oil and salt over it. Close the tin foil, and place it in a ramekin. Roast the beet for 50-60 minutes.

Step three

Add the drained and rinsed cashews, beet, and 1/4 teaspoon salt to a blender, and blend until smooth and creamy. Set aside.

Step four

Cook the pasta according to the box instructions. Reserve 1 cup of pasta water for the sauce.

step five

Melt butter in a pan and add the shallot, black pepper, and salt to the pan. Saute for about 5 minutes. Add the garlic and cook for one more minute.

step six

Pour in the cashew cream, pasta water, sugar, basil, oregano, and red pepper. Mix until the sugar is dissolved and everything is warmed through

step seven

Add the cooked pasta and mix until all of the noodles are coated in the sauce. You can add more pasta water here to get your desired consistency.