Dinner

Vegan Beet Pasta Recipe

Name: Vegan Beet Pasta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Vegan
Ingredients: 250 g pasta of choice (use gluten-free if needed); 300 g cooked beets; 175 g silken tofu; 1/2 cup nutritional yeast; 1/4 cup pasta water (plus extra if needed); Juice of 1/2 lemon; 1/4 tsp salt, or more to taste; Freshly cracked black pepper, to taste; 1 tbsp olive oil; 2 garlic cloves, minced

BySana Jeannette April 11, 2026April 11, 2026

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Introduction

This vibrant Vegan Beet Pasta is a colorful and nutritious twist on a classic favorite. Creamy, earthy, and packed with flavor, it’s a simple dish that’s perfect for a quick weeknight dinner or impression-worthy meal.

A white round pan filled with pasta coated in a bright pink creamy sauce, with the pasta having a wavy texture and arranged loosely covering the base of the pan. On top, there are three uneven dollops of white cream placed near the center. Scattered around the cream are several small fresh green basil leaves adding contrast to the pink sauce. The pan is placed on a light wooden surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g pasta of choice (use gluten-free if needed)
300 g cooked beets*

175 g silken tofu
1/2 cup nutritional yeast

1/4 cup pasta water
Juice of 1/2 lemon

1/4 tsp salt, or more to taste
Freshly cracked black pepper, to taste
1 tbsp olive oil

2 garlic cloves, minced

Instructions

Step 1: Cook pasta according to package instructions until al dente. Before draining, reserve 1/2 cup of pasta water and set aside.
Step 2: In a blender, combine the cooked beets, silken tofu, nutritional yeast, lemon juice, salt, pepper, and 1/4 cup of the reserved pasta water. Blend until smooth, adding more pasta water as needed to reach a creamy consistency.

Step 3: Heat olive oil in a Dutch oven or rimmed skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant but not browned.
Step 4: Pour the blended beet sauce into the skillet with the garlic. Add the cooked pasta and toss to coat evenly. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
Step 5: Serve immediately and enjoy your vibrant vegan beet pasta!

Tips & Variations

Use roasted beets instead of boiled for a deeper, slightly caramelized flavor.
Add a handful of fresh herbs like basil or parsley for extra brightness.
For a nuttier twist, sprinkle toasted pine nuts or walnuts on top before serving.

If you want a spicier kick, mix in a pinch of red pepper flakes with the garlic.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water or pasta water to restore creaminess. Avoid microwaving to keep the sauce’s texture smooth.

How to Serve

A white pan holds a vibrant pink pasta with ruffled edges, coated evenly in a thick, creamy sauce. Three dollops of soft, white cheese sit on top, contrasting brightly with the pink pasta. Scattered around the cheese are fresh green basil leaves, adding a touch of natural color and freshness. The pan rests on a white marbled surface, enhancing the dish's lively colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw beets instead of cooked?

Raw beets are too firm and earthy for this sauce. It’s best to use cooked beets, either boiled or roasted, to achieve a smooth, creamy texture and a mellow flavor.

Is nutritional yeast necessary?

Nutritional yeast adds a cheesy, umami flavor that enhances the sauce, but if you don’t have it, you can substitute with a small amount of miso paste or leave it out for a milder taste.