Creamy Beet Pasta Sauce
Sauces
Pasta
Italian-Inspired
Ingredients:
For the Beet Sauce:
- 450 g (3 medium) beets
- 75 g (1/2 cup) raw cashews
- 6 g (2 cloves) garlic
- 30 ml (2 tbsp) fresh lemon juice
- 30 ml (2 tbsp) olive oil
- 3 g (1/2 tsp) salt
- 0.5 g (1/4 tsp) black pepper
- 120 ml (1/2 cup) water
For the Pasta:
- 340 g (12 oz) pasta of choice
- 120 ml (1/2 cup) reserved pasta water, as needed
For Serving:
- 30 g (1/4 cup) walnuts, toasted and chopped
- 4 g (1/4 cup) fresh basil, torn
Equipments:
Features:
Refined Sugar-Free
Soy-Free
Freezer Friendly
Meal Prep Friendly
Nutrition:
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Soak the cashews in hot water for 15 minutes while the beets roast — softened cashews blend into a silky, completely smooth sauce.
Scrub the beets well and trim the stems, but leave the skins on for roasting; they slip off easily afterward and keep the beets moist.
Salt: Can be reduced to 1/4 tsp, or left out of the pasta water, but beets and cashews both need some salt to taste balanced — add extra lemon juice to make up for it.
Sugar: None added — the roasted beets provide all the sweetness.
Oil: The olive oil adds richness and rounds out the flavor. For an oil-free sauce, replace it with 30 ml (2 tbsp) extra water; the cashews still make it creamy.
Flour: The sauce is flour-free, but regular pasta contains wheat. Use gluten-free, chickpea, or lentil pasta to avoid wheat flour.
Instructions:
- Roast the beets: Preheat the oven to 200°C (400°F). Scrub the 450 g (3 medium) beets and trim the stems, then wrap each beet individually in foil. Place on a baking sheet and roast for 45-60 minutes, until a knife slides in easily.
- Soak the cashews: While the beets roast, place the 75 g (1/2 cup) raw cashews in a bowl and cover with hot water. Soak for 15 minutes, then drain and rinse.
- Peel the beets: Let the roasted beets cool for about 10 minutes, until safe to handle. Rub off the skins (they should slip off easily), then roughly chop.
- Blend the sauce: Add the chopped beets, drained cashews, 6 g (2 cloves) garlic, 30 ml (2 tbsp) lemon juice, 30 ml (2 tbsp) olive oil, 3 g (1/2 tsp) salt, 0.5 g (1/4 tsp) black pepper, and 120 ml (1/2 cup) water to a high-speed blender. Blend for 1-2 minutes, scraping down the sides as needed, until completely smooth and creamy. Taste and adjust the salt and lemon juice.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the 340 g (12 oz) pasta according to package directions until al dente. Reserve 120 ml (1/2 cup) pasta water, then drain.
- Toss: Return the pasta to the pot over low heat. Pour in the beet sauce and toss for 1-2 minutes, until warmed through and coating every noodle. Add the reserved pasta water 1-2 tbsp at a time as needed to loosen the sauce.
- Serve: Divide among bowls and top with 30 g (1/4 cup) toasted walnuts, 4 g (1/4 cup) torn basil, and extra black pepper.
Common Mistakes: Skipping the cashew soak — unsoaked cashews leave the sauce slightly grainy. Under-roasting the beets — if they're not fork-tender, they won't blend smooth. Under-seasoning — beets are very sweet and earthy, so taste before serving and add salt or lemon juice until the flavors pop.
Notes: The sauce is a vivid magenta. Warm it gently over low heat rather than boiling, which can dull the color.
Tips: Blend longer than you think you need to — a full 1-2 minutes gives the smoothest result. Wear gloves when peeling and chopping beets to avoid stained hands. For a milder garlic flavor, roast the garlic cloves in foil alongside the beets.
Storage: Store the sauce in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently with a splash of water. Leftover sauced pasta keeps in the fridge for up to 3 days.
Swaps: For a nut-free version, replace the cashews with 75 g (1/2 cup) raw sunflower seeds, soaked the same way, or 180 g (1 cup) cooked white beans. Apple cider vinegar can replace the lemon juice. Pre-cooked, vacuum-packed beets (450 g) can replace the fresh beets to skip the roasting step.
Beets — roasting concentrates their natural sweetness and gives the sauce its deep, earthy flavor and vibrant color.
Cashews — blend into a rich, dairy-free cream that gives the sauce body and a silky texture.
Garlic — adds savory depth and a sharp bite that balances the beets' sweetness.
Lemon juice — brightens the sauce and cuts through the earthiness of the beets.
Olive oil — rounds out the flavor and adds a smooth, luscious finish.
Walnuts and basil — add a crunchy, toasty contrast and fresh herbal aroma on top of the creamy sauce.
Creamy Beet Pasta Sauce
Ingredients:
For the Beet Sauce:
- 450 g (3 medium) beets
- 75 g (1/2 cup) raw cashews
- 6 g (2 cloves) garlic
- 30 ml (2 tbsp) fresh lemon juice
- 30 ml (2 tbsp) olive oil
- 3 g (1/2 tsp) salt
- 0.5 g (1/4 tsp) black pepper
- 120 ml (1/2 cup) water
For the Pasta:
- 340 g (12 oz) pasta of choice
- 120 ml (1/2 cup) reserved pasta water, as needed
For Serving:
- 30 g (1/4 cup) walnuts, toasted and chopped
- 4 g (1/4 cup) fresh basil, torn
Equipments:
Features:
Why These Ingredients:
Beets — roasting concentrates their natural sweetness and gives the sauce its deep, earthy flavor and vibrant color.
Cashews — blend into a rich, dairy-free cream that gives the sauce body and a silky texture.
Garlic — adds savory depth and a sharp bite that balances the beets' sweetness.
Lemon juice — brightens the sauce and cuts through the earthiness of the beets.
Olive oil — rounds out the flavor and adds a smooth, luscious finish.
Walnuts and basil — add a crunchy, toasty contrast and fresh herbal aroma on top of the creamy sauce.
Prep:
Soak the cashews in hot water for 15 minutes while the beets roast — softened cashews blend into a silky, completely smooth sauce.
Scrub the beets well and trim the stems, but leave the skins on for roasting; they slip off easily afterward and keep the beets moist.
Instructions:
- Roast the beets: Preheat the oven to 200°C (400°F). Scrub the 450 g (3 medium) beets and trim the stems, then wrap each beet individually in foil. Place on a baking sheet and roast for 45-60 minutes, until a knife slides in easily.
- Soak the cashews: While the beets roast, place the 75 g (1/2 cup) raw cashews in a bowl and cover with hot water. Soak for 15 minutes, then drain and rinse.
- Peel the beets: Let the roasted beets cool for about 10 minutes, until safe to handle. Rub off the skins (they should slip off easily), then roughly chop.
- Blend the sauce: Add the chopped beets, drained cashews, 6 g (2 cloves) garlic, 30 ml (2 tbsp) lemon juice, 30 ml (2 tbsp) olive oil, 3 g (1/2 tsp) salt, 0.5 g (1/4 tsp) black pepper, and 120 ml (1/2 cup) water to a high-speed blender. Blend for 1-2 minutes, scraping down the sides as needed, until completely smooth and creamy. Taste and adjust the salt and lemon juice.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the 340 g (12 oz) pasta according to package directions until al dente. Reserve 120 ml (1/2 cup) pasta water, then drain.
- Toss: Return the pasta to the pot over low heat. Pour in the beet sauce and toss for 1-2 minutes, until warmed through and coating every noodle. Add the reserved pasta water 1-2 tbsp at a time as needed to loosen the sauce.
- Serve: Divide among bowls and top with 30 g (1/4 cup) toasted walnuts, 4 g (1/4 cup) torn basil, and extra black pepper.
