My Vegan Creamy Beetroot Pasta Sauce is made with silken tofu, nutritional yeast, and lemon. It's a vibrant vegan pasta recipe that’s ready in less than 30 minutes. Get the recipe below.
This Vegan Creamy Beetroot Pasta is a showstopper - you can't get away from the fact that it is BRIGHT PINK!
The luscious sauce is made by blending silken tofu, cooked beetroot, nutritional yeast, garlic and fresh lemon juice. The result? A creamy, tangy, umami-rich pasta sauce that's dairy-free and packed with protein, without tasting "healthy" in the slightest.
This method is one I've used time and time again to make creamy pasta sauces from vegetables. If you like this recipe then you'll also love my Creamy Broccoli Pasta and my Creamy Carrot Pasta.
It's perfect for weeknight dinners, but let's be honest, the pink screams Valentine's Day Date Night! (More pink recipes below...)
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Ingredients
It might feel like a long list but you can make this recipe with simple ingredients. You'll need the following:
- Silken tofu
- Cooked beetroot (vacum-packed pre-cooked beetroot works absolutely fine!)
- Nutritional yeast
- Lemon juice
- Garlic
- Olive oil
- Salt and pepper
- Pasta shape of your choice!
- Parsley
- Dill
Step-by-step instructions
- Step 1: cook the pasta in salted water until al dente. Reserve 1 cup of pasta water and drain.
- Step 2: blend the tofu, beetroot, nutritional yeast, lemon juice, garlic, olive oil and salt and pepper until smooth.
- Step 3: warm the sauce gently in a pan over a low heat, add the pasta, reserved pasta water and stir to combine.
- Step 4: serve with a sprinkling of fresh herbs.
Hint: always warm the sauce on a low heat. High heat can cause tofu-based sauces to lose their creamy texture!
Substitutions
- Silken tofu: you could use soft tofu or soaked cashes (blended with water) if needed
- Nutritional yeast: swap for vegan parmesan or white miso for that umami flavour
- Lemon juice: apple cider vinegar or white wine vinegar would also work
Variations
- Spicy: add chilli flakes or a spoon of harissa
- Herby: blend in some fresh parsley or dill directly into the sauce
- Extra protein: stir in pan fried tofu, white beans or even lentils
Equipment
There's minimal washing up with this recipe so long as you reuse the pan you cooked the pasta in for heating up the sauce. You can thank me later!
- High speed blender
- Citrus juicer
- Large sauce pan
- Colander
Storage
Unfortunately this sauce is best enjoyed fresh. It doesn't lend itself to being reheated so you won't be able to keep any leftovers or make it in advance.
Top tip
For the smoothest, creamiest beetroot pasta sauce, use room-temperate silk tofu and blender for at least 30 - 60 seconds.
Frequently asked questions
Not particularly, the lemon juice and nutritional yeast balance it out so it's creamy and slightly tangy rather than earthy.
Yes! This pasta works surprisingly well as a cold pasta salad.
The recipe
Vegan Creamy Beetroot Pasta Sauce
Equipment
- high speed blender or food processor
- Large sauce pan
- Citrus juicer
- colander
Ingredients
- 200 g pasta
- 200 g silken tofu
- 200 g beetroot already cooked
- 3 tablespoon nutritional yeast
- 1 lemon juice only
- 1 clove garlic
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 tablespoon dill chopped
- 1 tablespoon parsley chopped
- 200 ml reserved pasta water used as needed
Instructions
- Bring a large pot of well-salted water to a boil and cook the pasta according to package instructions until al dente. Reserve about 200ml of pasta cooking water before draining.
- Add the silken tofu, cooked beetroot, nutritional yeast, lemon juice, garlic, olive oil, salt, and pepper to a high-speed blender. Blend until completely smooth and creamy.
- Pour the sauce into a large pan over low heat. Gently warm it, stirring frequently. Do not let it boil.
- Add the cooked pasta to the pan along with a splash of reserved pasta water. Toss until the pasta is evenly coated and the sauce reaches your desired consistency.
- Adjust seasoning with more salt, pepper, lemon juice, or nutritional yeast as needed.
- Serve with a sprinkling of dill and parsley.
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