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Vegan Beet Pasta

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  • Author: Eat Drink Shrink
  • Total Time: 40 minutes


  • 2 medium-sized beets,
  • 3 Tbs. extra-virgin olive oil, divided
  • 3 sprigs thyme
  • 3 cloves garlic
  • 1 Tbs. balsamic vinegar
  • 1/2 large yellow onion, diced
  • 2/3 cup cashews, soaked overnight 
  • 1 cup almond milk (can use stock)
  • 1/2 pound cooked angel hair pasta 
  • Coarse salt and freshly ground pepper
  • parsley leaves + toasted pine nuts for garnish


  1. Preheat oven to 375.
  2. On a rimmed baking sheet, wrap the beets in aluminum foil with 1 Tbs. oil, and a good pinch of salt and pepper.
  3. Wrap the garlic in aluminum foil with a  drizzle of olive oil. Roast for 40 minutes. Check for doneness at the 30-minute mark.While the veggies roast, cook the onion. If the garlic doesn’t seem roasted enough, leave in the oven while you prep the rest.
  4. Add diced onion and thyme to a small pan over medium heat with a lil olive oil. cook for 3-5 minutes until slightly browned. 
  5. Transfer beets to a blender or food processor.
  6. Add the garlic, balsamic vinegar, almond milk, soaked cashews, cooked onions, and the 2 remaining Tbs. oil. Pulse until it’s as smooth.
  7. Transfer beet mixture to a small saucepan. Toss in the fresh pasta. 2 minutes. 
  8. Serve pasta garnished with chopped parsley and toasted pine nuts.


You can use canned beets, however, the color will be more of a pale pink and the roasting provides a richer flavor versus canned.

  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Pasta
  • Cuisine: Lunch/Dinner


  • Serving Size: 4-6