With Valentines just around the corner I wanted to create a few blog posts dedicated to all things love! I am excited to share with you some easy and fun ways to create some romance with your loved one. These include a love potion cocktail, a travel guide to the city of love, and this pretty pink vegan pasta.
After creating my ‘Pink Beetroot Risotto‘ I just had to experiment with more dishes! Lucky enough, this pretty pink vegan pasta dish is coming to you just in time for Valentine’s Day. Nothing says love like pasta… especially pink pasta! hehe… This recipe is gluten free, vegan, and nut free… pretty safe for anyone to eat (allergies or not) and is super easy to make. Beets are a great way to add colour to any food, and the best thing about it is it’s a natural way to do so! You can use any pasta that you like to make this dish, vegan or not. The choice is yours! I would also love to one day make beet pasta from scratch… yes you heard that right… might as well make pink pasta right? Has anyone out there done this before?
There are different ways to make this beet sauce, from using cashews to chickpeas. All are super easy and you will have a blast making it. You can cook this together or have it ready for your Valentines date night! Well let’s get to it…
EASY PINK VEGAN PASTA
- Soak sunflower seeds overnight or boil for at least 20 minutes in water.
- Preheat your oven. While it’s heating up, peel and cut your beets. Once the over is ready place and bake your beets.
- In a mixer, combine drained sunflower seeds, water, roasted beets, garlic, red wine vinegar, and salt. I started with half of the beets and added more as I continued to mix. This helped me create the perfect shade of pink! Blend until smooth.
- Next I boiled the pasta; when it was almost done I set aside 1/3 of a cup of the starchy water. I learned this from Rachel Ray as she said that mixing your starchy water with your sauce helps thicken your pasta sauce.
- In a skillet I mixed the starchy water and beet pasta sauce until it simmers.
- Add in the cooked pasta and mix all together.
- Next, plated the pasta and enjoy! I added some vegan Parmesan cheese to spice things up.
There we have it… isn’t that super easy!? There are many variations of the beet sauce, so you can get creative with the additions to the sauce! To add some colour to your dish, you could add some spinach and asparagus! yummy!
PINK VEGAN PASTA RECIPE
Pretty Pink Vegan Pasta
This pretty pink vegan pasta is healthy, vegan friendly, gluten and nut free, and did I mention delicious? She’s definitely a plate turner!
- 1/2 cup raw sunflower seeds soaked overnight or boiling water for 20 minutes
- 1 beet, sliced into quarters
- 2 cloves garlic
- 3/4 cup water
- 2 tbsp red wine vinigar
- 1/2 cup starchy pasta water
- 1 box gluten free pasta or regular
- salt, to taste
Soak sunflower seeds overnight, or for at least 20 minutes with boiling water
Preheat your oven to 450 degrees. While it's heating up peel and cut your beets in quarters. Cook them for about 35-40 minutes.
In a mixer, combine drained sunflower seeds, water, roasted beet, garlic, red wine vinegar and salt. Start with half of the beet and added more as desired to achieve the perfect pink color. Blend until smooth.
Boiled the pasta and when it was almost done set aside 1/2 of a cup of the starchy water.
In a skillet mix the starchy water and beet pasta sauce until it is simmering.
Mix in your cooked pasta.
Plate and add some vegan or regular parmesan cheese.
BEET PASTA INSPIRATION
After having created two beet recipes back-to-back on my blog I must add: I have really learned to love this vegetable and can’t wait to experiment some more. I have been looking at some recipes online and I am dying to make some fresh beet pasta. Summer from the O and O Eats has created a stunning Fresh Beet Pasta, I can’t wait to try and recreate her pasta one day! I also want to step up my game and recreate Camila’s Beet Pasta Mushroom Tortellini... You read that right… Tortellini. I would love to create a vegan tortellini dish. Experimenting has never seemed so exciting!
FREEZING COOKED BEETS
With all the beets I have been experimenting with, I have had a lot left over and wasn’t sure what to do with them. I decided I would try freezing them to see how they tasted… When I was planning on using them I took them out a few hours before hand to make sure they had thawed out and continued as normal.
Hope you all enjoyed this easy pretty pink vegan pasta recipe and find it as tasty as I do! Do share with me if you make it or if you have any feedback. Next week I will be sharing a Valentine’s Day inspired cocktail.