Valentine’s Edition Pretty Pink Pasta
YES, PINK pasta! How cute! You know I just had to include a pretty pink pasta for this valentines food series edition! I’m doing pink themed valentines day recipes because Valentines is in almost a week! & if you didn’t know by know, I love Valentines Day! It’s just so special and fun to me! NO matter what your relationship status is you deserve to feel so much love every single day! What better way to celebrate yourself, or your loved ones, or special person than with some pretty pink pasta for Valentines Day! Now obviously you can make this anytime of year and it will be just as delicious but I feel like on Valentines Day this will just hit different if you know what I mean… I mean it’s PINK PASTA! It’s delicious, garlicky, creamy… think of an amazing garlic Alfredo, but PINK!
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 to allow them to get soft, 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
Pretty Pink Pasta
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
honey balsamic glazed walnuts
fresh parsley
Making the Valentines Edition Pretty 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 two roasted garlic heads, your 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! If you want it creamier, add more coconut or almond milk, or thinner add more veggie broth! I add in a generous amount of salt, pepper, and a little onion salt!
Place your blended pink pasta into a sauce pan and leave it on low to medium heat to keep warm (big enough to add your noodles too it)! Now boil water if your haven’t yet, and cook your noodles! If your like me and want the elevated touch for on top, I love to add in a honey balsamic glazed crushed walnut for on top to go along with the fresh parsley! In a medium pan add about 1/2 cup of semi crushed walnuts, season with salt! Drizzle them with honey, balsamic glaze and allow them to slightly brown and caramelize in the glaze! They easily burn so be careful to not have it too high, remove them from the heat! They will become coated in the glaze and get really crunchy and add the perfect touch of sweetness to this dish! Mix in your cooked and rinsed noodles to the sauce pan with your pretty pink pasta sauce, plate and top with your honey balsamic glazed walnuts and fresh parsley and voila! Special Valentines Edition Pretty Pink Pasta!
I’m just obsessed with the colour of it too, I love it & I love you! Happy Valentines Day!
Love, e xx
Valentines Edition Pretty Pink Pasta
Pretty Pink Pasta
Ingredients
- Your favourite Pasta
Pretty Pink Pasta Sauce
- 1 large or 3 small beets
- 1+½ cups soaked cashews
- 2 heads roasted garlic
- 1-2 medium shallots or 1 small onion
- ¼ cup lemon juice
- 3 tbsp white wine vinegar
- ¼ cup coconut milk or almond milk
- ½ cup veggie broth
- 2 tsp salt adjust to your liking
- 2 tsp pepper adjust to your liking
- 1 tsp onion salt adjust to your liking
TOPPINGS
- fresh parsley
- walnuts
- honey
- balsamic glaze
- salt
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, leave whole or quarter, season them and your garlic heads with a generous amount of olive oil, salt, pepper, and garlic salt! Wrap your beets in tinfoil and place your beets, and garlic in the oven! The garlic only takes 20-25 minutes to be sure to watch this, the beets will take 30-45 minutes! You can easily poke a fork in them when they are done!
- While your beets and garlic are roasting, dice and chop 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, white wine vinegar, veggie broth, coconut milk, salt and pepper, and onion salt! Taste test and adjust the flavour with more salt or pepper! Transfer this to a large saucepan to keep warm on low-medium heat (you will add your noodles to this)
- Boil water and cook your pasta. Add your walnuts to a pan over medium heat, add salt, drizzle with honey and a balsamic glaze! Allow them to get slightly browned, be careful they can burn fast and easily! Remove them and they will be coated in the glaze and get crunchy!
- Add your rinsed and cooked noodles to your pink pasta sauce, and mix until fully coated! Dish, and top with fresh parsley and your honey balsamic glazed walnuts!
