I first made this pink pasta when I wanted a Valentine’s Day dish that felt playful and romantic without relying on heavy cream or artificial coloring. The color comes entirely from roasted beets, which intrigued me because it turned something earthy and familiar into something visually striking. What began as curiosity quickly turned into a recipe I genuinely enjoy making, not just for how it looks, but for how balanced it tastes.

The process is slower than the name might suggest, but none of the steps are complicated. Roasting the beets and garlic builds depth, while the cashews bring creaminess without heaviness. What I appreciate most is how this dish feels intentional. It looks festive, tastes comforting, and still feels nourishing, making it a recipe I return to whenever I want a meal that feels special but grounded.

Why You Will Love This Recipe?

• Naturally vibrant pink color without food coloring
• Creamy texture using cashews instead of dairy cream
• Balanced flavor with acidity and earthiness
• Suitable for special occasions or plant-forward meals
• Visually impressive with minimal plating effort

Tips You Must Know!

1. Soak cashews thoroughly for a smoother sauce
2. Roast beets until fully tender for easier blending
3. Blend the sauce in stages if needed for consistency
4. Keep the sauce warm but do not boil
5. Season gradually and adjust after blending

How To Make the Recipe?

Ingredients

For the Sauce

• 1 tsp onion salt
• 3 tbsp white wine vinegar
• 2 tsp salt
• 1/4 cup coconut milk or almond milk
• 1 large beet or 3 small beets
• 1.5 cups cashews, soaked and drained
• 2 cloves roasted garlic
• 1/2 cup vegetable stock
• 1/4 cup lemon juice
• 1–2 medium shallots
• 2 tsp black pepper

For the Garnish

• Honey-glazed walnuts
• Fresh parsley, chopped
• Salt
• Balsamic drizzle

Instructions

1. If the cashews have not been soaked overnight, cover them with hot water and let them soak for 20 to 25 minutes. Preheat the oven to 425°F. Peel and rinse the beets, cutting them into smaller pieces if needed. Season the beets with olive oil, salt, pepper, and garlic salt, then wrap them in foil along with the garlic. Roast the garlic for 20 to 25 minutes and the beets for 30 to 45 minutes, until both are soft.
2. While the vegetables roast, finely dice the shallots. Sauté them in olive oil with salt and pepper over medium heat until translucent and lightly golden. Remove from the heat and set aside.
3. Add the roasted garlic, roasted beets, soaked cashews, and sautéed shallots to a blender. Pour in the lemon juice, white wine vinegar, vegetable stock, coconut milk, salt, black pepper, and onion salt. Blend until the mixture is completely smooth. Transfer the sauce to a saucepan and keep warm over low heat.
4. Cook the pasta according to the package instructions. While the pasta cooks, toast the walnuts in a pan over medium heat with honey, a pinch of salt, and a drizzle of balsamic vinegar until lightly caramelized. Remove from heat.
5. Drain the pasta and combine it with the warm pink sauce, stirring until evenly coated. Serve immediately and top with honey-glazed walnuts and freshly chopped parsley.

Variations I Will Suggest You Try!

• Add nutritional yeast for a deeper savory note
• Use roasted carrots in place of beets for a lighter color
• Add chili flakes for gentle heat
• Top with vegan parmesan or crumbled goat cheese

Quick Valentine’s Day Pink Pasta Recipe

A creamy beet and cashew pink sauce tossed with pasta, finished with sweet honey-glazed walnuts and fresh herbs.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: modern-fusion

Calories: 872

Ingredients Equipment Method

Ingredients

  

For the Sauce

• 1 tsp onion salt
• 3 tbsp white wine vinegar
• 2 tsp salt
• 1/4 cup coconut milk or almond milk
• 1 large beet or 3 small beets
• 1.5 cups cashews soaked and drained
• 2 cloves roasted garlic
• 1/2 cup vegetable stock
• 1/4 cup lemon juice
• 1 –2 medium shallots
• 2 tsp black pepper

• Honey-glazed walnuts
• Fresh parsley chopped
• Salt
• Balsamic drizzle

Equipment

• Blender or high-speed mixer
• Baking sheet
• Aluminum foil
• Oven
• Saucepan
• Large pot (for pasta)
• Strainer or colander
• Knife and cutting board
• Measuring cups and spoons
• Frying pan
• Wooden spoon or spatula

Method

 

1. Soak the cashews in hot water for 20–25 minutes if they aren’t already soaked.
2. Preheat the oven to 425°F (220°C). Peel and wash the beets, cut if needed, and place them on foil with garlic. Season with olive oil, salt, and pepper, then wrap tightly.
3. Roast the garlic for 20–25 minutes and the beets for 30–45 minutes until soft and tender.
4. While roasting, sauté diced shallots in olive oil with salt and pepper until soft and lightly golden.
5. Add roasted beets, roasted garlic, soaked cashews, and cooked shallots to a blender.
6. Pour in lemon juice, white wine vinegar, vegetable stock, coconut or almond milk, onion salt, and black pepper. Blend until smooth and creamy.
7. Transfer the sauce to a saucepan and gently warm it on low heat.
8. Cook pasta according to package instructions, then drain.
9. In a pan, toast walnuts with honey, a pinch of salt, and balsamic drizzle until lightly caramelized.
10. Toss the cooked pasta with the warm pink sauce until evenly coated.
11. Serve topped with honey-glazed walnuts, fresh parsley, and extra balsamic drizzle if desired.

Storage and Leftover Tips!

1. Store leftovers in an airtight container in the refrigerator
2. Keeps well for up to 3 days
3. Reheat gently on the stovetop with a splash of stock
4. Sauce may thicken when chilled and loosen when warmed

How I Like to Serve This Dish?

• As a Valentine’s Day dinner centerpiece
• Paired with a crisp green salad
• Served with roasted vegetables on the side
• Finished with extra herbs for freshness

FAQs

1. Does the pasta taste like beets?
   The beet flavor is subtle and balanced by acidity and seasoning.
2. Can this sauce be made ahead of time?
   Yes, the sauce can be prepared a day in advance and reheated gently.
3. Is this recipe vegan?
   It is vegan when plant-based milk is used and the garnish choices align.
4. Can another nut be used instead of cashews?
   Cashews are recommended for creaminess, but blanched almonds can work with extra blending.

Recipe Summary

This quick Valentine’s Day pink pasta features a creamy, beet-based sauce blended with cashews, roasted garlic, and citrus for balance. Finished with honey-glazed walnuts and fresh herbs, it is a visually striking and comforting dish perfect for a special meal.