This pink dairy-free alfredo pasta is completely vegan and made with a sneaky vegetable – beets! This sauce is easy to make, packed with nutrients, and even if you’re not the biggest beet fan, it will quickly become one of your go-to pasta dishes.
Prep time: 5 minutes
Cook time: 50 minutes
Servings: 2
Ingredients
- 2 small-medium beets
- 1/2 cup roasted unsalted cashews
- 1/2 lemon (about 1-1 1/2 tbsp lemon juice)
- 2-3 cloves of garlic
- 1/4 cup nutritional yeast
- 2/3-3/4 cup oat milk (or other non-dairy milk)
- Pinch of salt
- 250g pasta (or gluten-free pasta)
- Fresh basil
- Chopped nuts to serve
Equipment
- Baking sheet
- Blender or food processor
Instructions
- Preheat oven to 400F.
- Wash beets then wrap each beet in aluminum foil. Place on a baking sheet and bake for 45-60 minutes (this will depend on the size of the beet), until it feels relatively soft when poked with a fork.
- While the beets are in the oven, boil water for pasta and cook pasta according to package directions.
- Once the beets are done, place them in a bowl in cold water and let them cool for a few minutes. Then, peel the skin off the beets.
- In a blender or food processor, add the roasted beets, cashews, lemon juice, garlic cloves, nutritional yeast, oat milk (start with 2/3 cup, up to 3/4 cup) and salt. Blend until smooth and creamy, adding a dash more oat milk if needed.
- Once the pasta is cooked, drain and then mix the creamy sauce into the pasta.
- Serve with fresh basil, chopped nuts (I used cashews), salt to taste and a wedge of lemon.
Notes
*For a nut-free version of this dairy-free alfredo pasta, substitute sunflower seeds for cashews in the sauce and omit nuts as a topping.
*Depending on the strength of your blender, you may need to soak cashews in boiling water before blending. I find the best blender for cashews is a bullet blender!
