Pink Pasta

4.85 from 13 votes

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Have you ever tried pink pasta? If you haven’t, this is your sign! Here, a creamy vegan alfredo sauce takes on a beautiful pink color from red beets. (You can hardly taste the beets—they simply add pretty color and a bit of added nutrition.) This is perfect for Valentine’s Day, Galentine’s, or for any romantic meal. Serve on heart-shaped pasta for a beautiful presentation. My pink pasta happens to be vegan, gluten-free, dairy-free, and only uses 4 ingredients. If you make it and love it, please let me know below.

Pink Pasta

A fun and romantic pink pasta that happens to be gluten-free, dairy-free, and vegan.
4.85 from 13 votes
Servings: 4 people
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 10 minutes



  • 1 cup raw unsalted cashews
  • salt to taste
  • 2 cloves garlic , (raw or roasted garlic, if you have this on hand)
  • 1 small cooked, peeled red beet, quartered , (purchase cooked beets from the store or roast or boil and peel)
  • 1 cup filtered water
  • 1 pound (400 grams) pasta of choice , (gluten-free optional)
  • grated parmesan cheese for dusting


  • Place the cashews in a bowl and cover with hot water. Let soak for 15 to 30 minutes.
  • Drain the water and add the soaked cashews to a blender with a pinch of salt, the garlic, the beets, and the filtered water. Blend until smooth.
  • Cook your pasta of choice as per the package instructions until al dente. Drain the cooked pasta, add to a serving bowl, and combine with the sauce. Garnish with parmesan and enjoy!


I like using Spaghettini pasta cooked in salted water until al dente. 
You can thin out the sauce, if needed, with some pasta water.
This sauce makes enough for 4 portions of pasta, or you can cook 1/2 pound (200 grams) of dry pasta and add as much sauce as you like for 2 servings.
Feel free to roast or boil your own beets, then peel them. I find it super messy so I buy pre-cooked beets from the grocery store. 
The color of the pasta will vary depending on the size of the beet. I added 1 cooked beet but you can add more. 
If you are allergic to nuts you can make this recipe with regular (jarred) alfredo sauce, blended with 1 beet.
If you are gluten-free, feel free to boil any gluten-free pasta shape you like. 
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

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  1. 5 stars
    Delicious IF you like beets. The only thing this pasta tasted like was beets and garlic. I even added some almond milk to thin out the sauce. It looked beautiful on our plates this valentine’s day, but unfortunately, the beet flavor was just too strong for my husband. I WILL be trying this without the beets though because I miss creamy pasta in our new dairy-free life.

    1. Thank you for the feedback hun and yes please do try it without beets as it’s even more delicious in my opinion.

  2. 5 stars
    I personally cannot stand beets but I love this Pasta dish. Absolutely no Beet flavour.
    It is light, very creamy and most importantly extremely delicious
    Another great hit Nonna!!!’
    Seems like you cannot fail !!