Pink Creamy Vegan Pasta
This Pink Creamy Vegan Pasta combines vibrant beet sauce with coconut cream for a luscious, dairy-free twist on classic creamy pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
Scale
- 8 oz penne pasta
- 1 medium beet, peeled and chopped
- 1 cup canned coconut cream
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 cup raw cashews, soaked for 2 hours
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh basil, chopped (optional)
- Water as needed for blending
Instructions
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a small pot, boil the chopped beet until tender, about 15 minutes. Drain and let cool slightly.
- In a blender, combine the cooked beet, soaked cashews, coconut cream, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy, adding water as needed to reach desired sauce consistency.
- Toss the cooked pasta with the pink creamy sauce until evenly coated.
- Garnish with fresh basil if desired and serve immediately.
Notes
For extra protein, toss in some sautéed mushrooms or crispy tofu on top before serving.
Find it online: https://auntyspices.com/pink-creamy-vegan-pasta/