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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
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
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.