Pink Pasta

4.86 from 14 votes

This post may contain affiliate links. Please read our disclosure policy.

If there is something I love, it’s sneaking in vegetables where I can! This creamy Pink Pasta contains beets to give it a lovely pink hue, no harsh dyes or chemicals are necessary. So not only are you going to love how this Pink Pasta looks and tastes, but you’re also going to be excited to discover that it is dairy-free, vegan, and gluten-free! Look no further than this recipe to create the perfect 💘 Valentine’s evening meal for your loved ones.

Why You’ll Love Pink Pasta

The cashews give the sauce a creamy and nutty undertone, while the beets add a subtle earthiness and a lovely sweetness. The result is a perfectly balanced sauce that’s both rich and fresh, with a delicate sweetness that’s just right. Every bite of your pasta will be coated in this beautiful pink sauce that will leave you wanting more.

How to Prepare Pink Pasta

💦 Place cashews in a bowl and cover with hot water. Soak for 15 to 30 minutes.

🧄 Drain the water and blend soaked cashews with a pinch of salt, garlic, beets, and filtered water until smooth.

🍝 Cook pasta until al dente according to package instructions.

🥣 Drain the pasta, and combine it with the blended sauce in a serving bowl.

🧀 Garnish your Pink Pasta with parmesan and enjoy!

Nonna’s Tip 💕

If needed, you can thin out the sauce with some reserved pasta water. You can also roast garlic (top cut off and wrapped in foil) in the oven for an even tastier outcome.

Pink Pasta

Variations and Substitutions for Pink Pasta

This gorgeous Pink Pasta 💖 Can make all your Valentine’s dinner dreams come true. If you have allergies or dietary preferences, feel free to adjust the dish as needed, however, you may need to experiment and modify the quantities.

  1. If you have a nut allergy, you could try using silken tofu for a creamy texture without using cashews.
  2. You could add herbs 🌿 like basil, parsley, or cilantro to the Pink Pasta sauce.
  3. Use whole wheat or gluten-free pasta for a 🌾healthier or gluten-free alternative.
  4. Try different pasta shapes such as penne, fusilli, or spaghetti.
  5. Mix in cooked chickpeas, grilled tofu, or sautéed mushrooms for added protein.
  6. Feel free to roast the 🧄 garlic for a sweeter flavor.

More Valentines Recipes

Best Served With

Common Questions

What type of salt do you use?

I use Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is to taste so please always taste and adjust as you cook.

What type of pasta do you use?

I like using Spaghettini pasta cooked in salted water until al dente. Any will work.

What if the Pink Pasta sauce is thicker than I’d like?

The sauce can be thinned out, if needed, with some pasta water.

How much pasta should I cook?

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.

How should I prepare the beets?

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. 

How can I make the sauce more or less pink?

The color of the Pink Pasta will vary depending on the size of the beet. I added 1 cooked beet but you can add more. 

What if I am allergic to nuts, is there an alternative?

If you are allergic to nuts you can make this recipe with regular (jarred) alfredo sauce, blended with 1 beet.

How can I make this recipe gluten-free?

If you are gluten-free, feel free to boil any gluten-free pasta shape you like. 

Pink Pasta

If there is something I love, it's sneaking in vegetables where I can! This creamy Pink Pasta contains beets to give it a lovely pink hue, no artificial food coloring necessary!
4.86 from 14 votes
Course: Main Course
Cuisine: Italian
Servings: 4
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients 

  • 1 cup cashews, raw unsalted
  • 1 pinch salt , to taste
  • 2 garlic cloves , (raw or roasted garlic, if you have this on hand)
  • 1 beet, cooked or purchased pre-cooked
  • 1 cup filtered water
  • 1 pound pasta of choice, (400 grams)
  • grated parmesan cheese , for dusting

Instructions 

  • Place the cashews in a bowl and cover with hot water. 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 quartered and cooked beets, and filtered water. Blend until smooth.
  • Cook the 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!

Nutrition

Calories: 189kcal, Carbohydrates: 12g, Protein: 6g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Sodium: 33mg, Potassium: 285mg, Fiber: 2g, Sugar: 3g, Vitamin A: 7IU, Vitamin C: 2mg, Calcium: 20mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Italian
Love This Recipe?
Share your pictures or videos of you making my recipes by mentioning #themodernnonna on all socials ❤️

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…

Keep up to date with me on social media! Follow @themodernnonna

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




The maximum upload file size: 2 MB. You can upload: image, video. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop files here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

4 Comments

  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
    Another DELICIOUS MASTERPIECE!!!
    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 !!