Description
Quick Valentine’s Day Pink Pasta is a creamy vegan delight, perfect for impressing loved ones.
Ingredients
Scale
- 8 ounces Pasta (Choose your favorite shape)
- 2 medium Red Beets (Fresh preferred)
- 1 cup Cashews (Soaked in boiling water)
- 1 clove Garlic (Roasted for sweetness)
- 2 medium Shallots (Diced and sautéed)
- 1 cup Vegetable Broth (Adjust for consistency)
- 1 cup Coconut Milk (Can substitute with other plant-based milk)
- 2 tablespoons Olive Oil (For roasting and sautéing)
- 2 tablespoons Lemon Juice
- 1 tablespoon White Wine Vinegar
- to taste Salt
- to taste Pepper
- 1/2 cup Walnuts (Can glaze for sweetness)
- to taste Fresh Parsley (Optional)
Instructions
- Soak cashews in boiling water for 20-25 minutes. Preheat oven to 425°F (220°C) and wash beets.
- Toss beets and garlic with olive oil, salt, and pepper. Wrap in foil and roast for 30-45 minutes.
- Heat olive oil in a skillet, add shallots, and sauté for 5-7 minutes until translucent.
- Blend roasted beets, garlic, soaked cashews, sautéed shallots, lemon juice, vinegar, vegetable broth, and coconut milk until smooth.
- Heat the blended sauce in a saucepan over low-medium heat for about 5 minutes.
- Cook pasta according to package directions in salted water; reserve 1 cup of cooking water before draining.
- Toast walnuts in a pan with honey and balsamic glaze for 3-4 minutes until golden brown.
- Combine drained pasta with the warmed pink sauce, adding reserved pasta water as needed.
- Plate the pink pasta, top with toasted walnuts, and sprinkle with fresh parsley.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Boiling, Roasting, Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Valentines Day Pink Pasta, Vegan Pasta, Creamy Pasta, Quick Dinner, Healthy Recipe