Pink Pasta – Valentine’s Edition
I hope your ready to fall in loveeeeeee! I look forward to making this pink pasta every single year around Valentine’s Day, and today that day has arrived! I’m so excited to share with you my Pink Pasta! The perfect dish to celebrate love day with! This pasta sauce is not only pink (how cute!), but it’s creamy, rich, garlicy, everything you would want in a creamy pasta sauce! It’s similar to an Alfredo sauce, but much lighter and with way more flavour! It’s perfect for a romantic date night in to cook for your man, or darling for a Galentine’s dinner party! This pink pasta has definitely become a Valentine’s tradition for me, it’s so pretty and aesthetic how could I possibly resist…
What You’ll Need
This pink pasta sauce is vegan, creamy and sooo delicious! It’s a take on a creamy Alfredo sauce, but it gets it’s creaminess from cashews, and is coloured this beautiful pink colour with roasted beets! Oh, and a lot of garlic of course! It’s actually very simple and easy to make, the only time consuming part is roasted your beets in your oven and some garlic, because after that everything goes into a blender and voila! Pretty pink pasta sauce! Here is everything you’ll need to make this pretty pink pasta
Pink Pasta Checklist
your favourite pasta
beets
cashews
garlic heads
shallots or onion
lemon
white wine vinegar
vegetable broth
coconut or almond milk
salt, pepper & onion salt
TOPPINGS
toasted walnuts or pine nuts
fresh parsley
fresh parm
Making the Pink Pasta
The actual pink pasta sauce itself couldn’t be easier to make, the only two things you want to take into consideration when making it is giving yourself enough time to roast the beets to soften which takes about 30-40 minutes in the oven, and soaking your cashews either overnight or under hot water for at-least 15-20 minutes! The longer they soak the more creamier and smooth your pretty pink pasta sauce will be! The cashews is what really give you that creamy Alfredo like texture and taste! Boil water for your pasta, and cook at the appropriate time!
You will want to roast your beets in the oven at 425 degrees! After you have peeled and washed them, you can either leave them whole or chop them into quarters! I chopped mine into quarters and wrapped them in tinfoil after I drizzled them with a generous amount of olive oil, as well and salt, pepper and garlic salt! I seasoned the garlic with a generous amount of this as well, and placed it in the oven to roast! The garlic will be done before the beets, so make sure to take this out otherwise it will burn! It takes about 15-20 minutes! Your beets will be done when you can press a fork easily through them! Taste one and make sure they are well seasoned before adding to your sauce!
While your beets and garlic are cooking, and your cashews are soaking, slice and dice your shallot or onion, and cook until translucent and slightly browned with olive oil, salt and pepper, remove this from the heat once it’s done (about 15 minutes)!
Once you have your roasted garlic heads, softened beets, soaked cashews, and your cooked shallots, place all of this in your blender! Add your lemon juice, vegetable broth, coconut milk, and white wine vinegar! Blend this all together, taste test, and add salt and pepper or any other seasons to adjust to your liking!
Place your blended pink pasta into a sauce pan and leave it on low heat to keep warm, add your splash of white wine vinegar and allow this to cook down. Now boil water and cook your noodles! Make sure to keep pasta water before you rinse them! This is the secret to a really creamy well coated pasta sauce! Once your noodles are done, add them to your warm sauce, with a splash of pasta water. Adjust and add more as you feel. Taste test and adjust with sea salt, pepper or more fresh lemon juice! Top with fresh parsley, toasted pine nuts or fresh parm!
I’m absolutely in LOVE with this pink pasta! Its so delicious, creamy, and perfect to celebrate love day with! I can’t wait for you to try this for yourself, get ready to fall in loveeeee hehe! I love you so much,
Pink Pasta Recipe
Pink Pasta
The perfect Valentines Pretty Pink Pasta, or the perfect pasta dish for any time! A rich & creamy garlic Alfredo sauce made with cashews, roasted garlic, and beautifully coloured by roasted beets! It's so lovely, perfect for love day!
Servings 6 people
Ingredients
- Your favourite Pasta
Pretty Pink Pasta Sauce
- 1 beet
- 1+½ cups soaked cashews
- 3 heads roasted garlic
- 2-3 shallots or 1 small red onion
- squeeze fresh lemon juice
- ¼ cup coconut milk or almond milk
- ½ cup veggie broth
- 1 tsp sea salt adjust to your liking
- 1 tsp pepper adjust to your liking
- splash white wine vinegar
TOPPINGS
- fresh parsley
- toasted walnuts or pine nuts
Instructions
- Soak your cashews if not overnight, then in boiling water for at-least 20-25 minutes, preferable right until we use them in the sauce
- Preheat your oven to 425°. Peel and wash your beets and dice them into cubes, season with salt and pepper wrap in tinfoil and place in the oven for 50 minutes! Place your garlic in a dish add a generous amount of olive oil, salt and pepper! Place the garlic in the oven! The garlic only takes 20-25 minutes to be sure to watch this! You can easily poke a fork in the beets when they are done!
- While your beets and garlic are roasting, dice your shallots or onion, and fry in pan over medium heat with olive oil salt and pepper! Allow it to become translucent and slightly browned and then remove it from the heat
- Once you have your roasted garlic, softened beets, soaked cashews, and cooked shallots, add all of this this to a blender! Add your lemon juice, veggie broth, coconut milk, salt and pepper! Taste test and adjust the flavour with more salt or pepper! Transfer this to a large saucepan to keep warm on low-medium heat, add your white wine vinegar and allow this to warm while we cook the pasta.
- Boil water and cook your pasta. Make sure to keep pasta water, this helps create a beautiful coating of sauce over the pasta.
- Add your rinsed and cooked noodles to your pink pasta sauce, as well as a splash of pasta water. Mix until fully coated! Adjust with salt, pepper or more fresh lemon. Dish, and top with fresh parsley and your honey balsamic glazed walnuts! Or fresh parm!
