If you have ever dreamed of a pasta dish that looks as stunning as it tastes, then this Perfectly Pink Pasta is going to be your new obsession. Vibrant, creamy, and bursting with fresh flavor, it combines the earthiness of roasted beets with the richness of cashews to create a sauce that’s as gorgeous on the plate as it is to your palate. Whether you’re entertaining guests or treating yourself on a weeknight, this recipe brings together simple, wholesome ingredients to create an unforgettable meal with a delightful pop of color.

Ingredients You’ll Need

Getting the Perfectly Pink Pasta just right relies on a handful of everyday ingredients that harmonize beautifully. Each one plays a crucial role, from lending creaminess and color to balancing brightness and depth, ensuring every bite is luscious and well-rounded.

3/4 cup Heaping soaked raw cashews: The creamy base that adds richness without any dairy, soaking softens them for perfect blending.
3/4 cup Water: Blends the sauce to the ideal silky consistency while keeping it light.
2 cloves Garlic: Adds a subtle sharpness to brighten the earthiness of the beets.
1 small Red beet, peeled and cut into 1-inch cubes: The star ingredient responsible for that gorgeous pink shade and an earthy sweetness.
Salt, to taste: Enhances all the flavors and balances the beet’s natural sweetness.
1/3 cup Dry white wine: Adds acidity and a complex depth that elevates the sauce beautifully.
2 tbsp Fresh lemon juice: Brings a fresh, zesty brightness that lifts the whole dish.
1 box of your favorite pasta (fettuccine preferred): Provides the perfect canvas to soak up the creamy pink sauce.
1/3 cup Starchy pasta water: Helps bind the sauce and pasta together perfectly.
1 Tbsp Extra-virgin Olive oil: Used for roasting the beets, it imparts a subtle richness and enhances flavor.
1/4 cup Vegetable stock: Adds savory depth to the sauce without overpowering the delicate beet flavors.
Vegan Parmesan for serving: A salty, cheesy topping that finishes the dish wonderfully, or fresh parsley if you prefer a lighter touch.

How to Make Perfectly Pink Pasta

Step 1: Prepare the Cashews and Beets

Begin by soaking your cashews overnight to soften them, or speed things up by boiling them for 10 minutes. These steps ensure the cashews blend into a velvety smooth base for your sauce. While that’s going on, preheat your oven to 425°F (220°C) and prepare your beets. Wrapping them in tinfoil with a drizzle of olive oil and a sprinkle of salt before roasting brings out their natural sweetness and helps develop the deep, gorgeous color you’ll want for the Perfectly Pink Pasta.

Step 2: Blend the Sauce

Once the beets are tender from roasting, it’s time to bring the sauce together. In a blender, add the drained cashews, water, roasted beet cubes, garlic, fresh lemon juice, and a pinch of salt. Start by adding just a few beet cubes and blend carefully until you achieve that signature pink color you’re aiming for. Blending on high for 2 minutes ensures everything is silky smooth and perfectly creamy.

Step 3: Cook the Pasta

Boil your pasta according to package instructions, cooking until al dente so it holds texture against the creamy sauce. Don’t forget to reserve about 1/3 cup of the starchy pasta water before draining—it’s pure gold for helping your sauce cling beautifully to every noodle.

Step 4: Combine Sauce and Pasta

Heat a large skillet over medium heat and pour in your luscious pink cream sauce. Bring it to a gentle simmer, then add white wine, starchy pasta water, and vegetable stock. Let everything cook together on low heat to marry the flavors and warm through. This step is essential for deepening the sauce’s flavor without breaking its beautiful color. Taste and adjust salt as needed. Finally, toss in the pasta and stir until each strand is luxuriously coated in that vibrant, creamy sauce—this is what makes it perfectly pink pasta in the truest sense!

How to Serve Perfectly Pink Pasta

Garnishes

Sprinkle vegan Parmesan for a salty, savory finish, or opt for fresh parsley if you want a pop of green and a fresh herbal note. Toasted pine nuts or a bit of freshly ground black pepper can also add a lovely texture and flavor contrast. Garnishes not only enhance the taste but also make your dish feel like a special treat.

Side Dishes

This pasta pairs wonderfully with light, crisp sides such as a tangy arugula salad dressed with lemon and olive oil or simple steamed asparagus. These fresh veggies provide a balance to the creaminess, making each portion feel balanced and nourishing.

Creative Ways to Present

For a dinner party, serve the Perfectly Pink Pasta in shallow bowls and swirl a drizzle of extra virgin olive oil or a sprinkle of edible flowers on top. Another fun idea is to layer the pasta with roasted vegetables in a glass trifle dish, showing off the striking pink hues and giving your guests a beautiful visual surprise.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (though it’s hard not to finish it all!), store the pasta in an airtight container in the refrigerator. The sauce might thicken, so keep it slightly loose when storing to make reheating easier. Use within 2-3 days for the best flavor and texture.

Freezing

Freezing Perfectly Pink Pasta is doable but a little tricky since the sauce is cream-based and beet-rich. To freeze, keep pasta and sauce separate if possible, storing each in airtight containers. The texture might change slightly upon thawing, but it’s still a great way to enjoy this luscious meal on a busy night.

Reheating

Reheat gently on the stove over low heat, adding a splash of water or vegetable stock to loosen the sauce and bring it back to creamy perfection. Avoid microwaving at high power, which can cause the sauce to separate and lose that silky texture you love in your Perfectly Pink Pasta.

FAQs

Can I use cooked beets instead of roasting them?

You can use cooked beets, but roasting really adds a rich depth and caramelized sweetness that elevates the sauce’s flavor and color. If short on time, roasted canned beets can be an okay substitute but fresh roasted is best!

Is it necessary to soak cashews overnight?

Soaking cashews overnight yields the creamiest sauce, but if you’re in a hurry, boiling them for 10 minutes softens them effectively for blending without sacrificing texture.

Can I make this pasta gluten-free?

Absolutely! Swap out your regular pasta for your favorite gluten-free variety. The sauce’s creamy texture complements all kinds of pasta, making the dish just as delicious without gluten.

Does the beet flavor overpower the dish?

Not at all. The roasted beets lend an earthy sweetness and vibrancy, but blending with cashews, garlic, lemon, and wine balances their flavor perfectly so the sauce is creamy and mild, not overpowering.

Can I add protein to this dish?

Yes! Chickpeas, tofu, or grilled chicken make excellent protein additions. Simply toss them in during the final step or serve on the side for a heartier meal while letting that Perfectly Pink Pasta shine as the star.

Final Thoughts

This Perfectly Pink Pasta has quickly become one of those recipes I adore sharing with friends and family. The way the sauce comes together—creamy, vibrant, and full of fresh, layered flavors—is nothing short of magical. Give it a try and watch this stunning dish brighten your table and delight your taste buds. Trust me, it’s a meal you’ll want to make again and again!

Perfectly Pink Pasta

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 51 reviews

This Perfectly Pink Pasta recipe features a creamy, vibrantly pink beet and cashew sauce that’s both dairy-free and full of flavor. Roasted beets combined with soaked cashews create a smooth, luscious sauce tinted naturally with beet’s deep red-pink hues. Enhanced with garlic, fresh lemon juice, white wine, and vegetable stock, this dish is a striking, healthy, and satisfying meal perfect for vegans and anyone looking for a colorful twist on pasta.

Author: Mari
Prep Time: 15 minutes (excluding cashew soaking time)
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Roasting and Stovetop
Cuisine: Italian-inspired
Diet: Vegan

Instructions

Soak or Boil Cashews: Soak raw cashews overnight in water to soften. If short on time, boil them for 10 minutes until tender, then drain and rinse.
Roast the Beets: Preheat your oven to 425°F (220°C). Wrap the peeled and cubed beets in tinfoil, drizzle with olive oil, and sprinkle with salt. Roast for 50-60 minutes until the beets are tender and easily pierced with a fork.
Prepare the Pink Sauce: In a blender, combine the rinsed cashews, water, roasted beet cubes, garlic cloves, lemon juice, and salt. Begin by adding a few beet cubes to control the pink color intensity, then blend on high for about 2 minutes until the sauce is smooth and creamy.
Cook the Pasta: Bring a large pot of salted water to a boil and cook your chosen pasta according to the package instructions until al dente. Reserve 1/3 cup of the starchy pasta water before draining the pasta and set pasta aside.
Simmer the Sauce: Heat a large skillet over medium heat and add the blended pink cream sauce. Bring it to a simmer, then add the dry white wine, starchy pasta water, and vegetable stock (vegetable bouillon). Lower the heat and gently simmer the sauce until warmed through, tasting and adjusting seasoning with additional salt if needed.
Toss Pasta with Sauce: Add the cooked pasta into the skillet with the sauce and stir thoroughly until every strand is evenly coated with the vibrant, creamy pink sauce.
Serve: Plate the pasta and garnish with vegan Parmesan cheese or fresh parsley as a bright, herbaceous alternative for added flavor.

Notes

Soaking cashews overnight yields a creamier sauce texture, but quick boiling works if short on time.
Adjust beet quantities in the sauce to achieve your preferred pink color intensity.
Reserve pasta water to help loosen and bind the sauce to the pasta perfectly.
Wine and lemon juice add acidity to balance the creaminess of the cashews.
This recipe is vegan and gluten-free if you use gluten-free pasta.
Vegan Parmesan can be store-bought or substituted with nutritional yeast or fresh herbs.