This easy beet pasta sauce is a healthy weeknight dinner that's ready in 30 minutes! It's made in just 1 pot and is naturally vegan, dairy-free, nut-free, and can be made gluten-free. The pink beet sauce is creamy, savory, and packed with flavor!
Cook pasta according to package instructions, reserving 3⁄4 cup of pasta water beforedraining. Set aside.
1 lb whole wheat short pasta
To a high-speed blender, add the ingredients for the sauce and blend on high speed for 30 seconds to 1 minute, or until creamy and no chunks remain. Taste and adjust the seasoning if needed, adding more salt or lemon juice to taste.
8 ounces raw beets, peeled and cubed, ¾ cup canned coconut milk, ½ cup low-sodium vegetable broth, 2 tablespoons lemon juice, 3 cloves garlic, 2 tablespoons nutritional yeast, ½ teaspoon salt
Using the same pot as before, pour the sauce into it and add ¾ cup of the reserved pasta water. Bring to a simmer, then cook over medium-low heat for 10 minutes, or until thickened, stirring occasionally. Taste and adjust seasonings as desired by adding more salt, lemon juice, or nutritional yeast.
¾ cup reserved pasta water
Add the pasta to the pot and stir to coat. Cook for 2-3 minutes, or until the sauce thickens. Serve this beet pasta right away while it's still warm! Top with a crumbled vegan feta if desired.
Crumbled vegan feta cheese
Notes
Storage: The best way to store it is to keep the pasta and sauce in separate containers in the fridge for 3-4 days. Combine right before serving. For freezing, freeze the sauce on its own, without the pasta. Let it cool to room temperature, then transfer it to an airtight container and freeze it for 2-3 months.*Use gluten-free pasta if you need to make this recipe gluten-free. I recommend using chickpea pasta.