Visually stunning, this vegan beet pasta sauce without oil is rich, savory, mildly sweet, and nourishing. It is made with cooked beets and onion, with garlic, lemon, and balsamic flavors. You'll love serving this sauce with your favorite pasta.
Ahhhh, just look at that color!!
I can't help but be captivated by the vibrant pink color of this sauce.
It's remarkably easy to make, requiring just a handful of fresh and simple ingredients.
Moreover, it's filled with a combination of fresh and cooked vegetables, making it a satisfying option.
This sauce is ideal for meal prepping and caters to various dietary needs as it's vegan, soy-free, nut-free, corn-free, and gluten-free, much like my pasta with vegan mushroom sauce or my delicious cherry tomatoes spaghetti sauce.
Key Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
To prepare this delightful vegan beet pasta sauce, you'll begin with onions to infuse a subtle umami flavor that enhances the depth of the sauce.
The fresh beets, the star of this dish, impart a natural sweetness and earthy undertone while lending the sauce a striking pink hue.
Coconut milk contributes to its creamy and rich texture, utilizing both the thick, creamy part and the liquid from the can/tin.
You can tailor the amount of fresh garlic to your preference or opt for garlic powder.
The addition of lemon juice and zest provides a pleasant acidity that balances the beets' sweetness, with the zest offering a vibrant and lively garnish to the finished dish.
A hint of balsamic vinegar imparts a tangy kick to the sauce, but a little goes a long way!
The Steps
Begin by thoroughly washing the beets to remove any dirt. Trim the leaves and stalks without cutting into the beet, ensuring the bulb remains intact.
It's important to avoid cutting the root to prevent the vibrant color from leaking out during cooking.
You can set aside the leaves and stems for another recipe, I like this simple beet leaves sauté.
Boil water and add the whole, unpeeled beets. Let them cook for about 20–40 minutes, depending on their size. The beets are ready when a knife easily slides in. Once done, transfer the beets to a bowl of cold water to make it easier to rub off the skin. Trim the ends and chop the beets into pieces suitable for blending.
Place the chopped beets into a blender, preferably a high-speed one like a Ninja blender. Add all other sauce ingredients.
Blend until the sauce becomes smooth and creamy.
Pour the beet sauce over your favorite pasta. I've used elbow pasta in these pics.
Toss together and enjoy the dish warm or cold with a side of leafy greens such as rocca leaves salad.
Janelle’s Tip
1 cup of beet sauce will generously cover 4-5 cups of cooked pasta, such as spirals or elbow.
If you're busy, you can try this lentil bolognese sauce or my creamy baked pasta without cheese to enjoy with your pasta.
Storage
You can store beet pasta sauce in an airtight container in the refrigerator for up to 5 days.
You can also freeze it for up to 3 months in a freezer-safe airtight container. Simply let it thaw overnight in the refrigerator before using.
When ready to use, gently heat it in a saucepan over medium heat, stirring occasionally, until heated through.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Vegan Beet Pasta Sauce
Ingredients
- 2 medium Beetroots fresh, washed.
- 1 small Onion peeled and quartered
- 2 small Garlic cloves or to taste
- ½ cup Coconut milk use a combination of the thick creamy part and the milk
- 3 tablespoon Lemon juice freshly squeezed
- 2 teaspoon Balsamic vinegar
- ¾ teaspoon Salt or to taste
- ¼ teaspoon White pepper
- ⅛ teaspoon Cayenne pepper
- 6 cups Water or enough to boil the beets
Instructions
- Wash fresh beets well to rid of any dirt. Trim off the beet leaves and stalks without cutting into the beet bulb. Do not trim/cut root off (see photos) The beetroot bulb should stay intact to stop the color from leaching out
- Bring water to a boil and add whole beets with skin on. Cook until a knife is able to prick into each beet. Approximtely 20-40 minutes depending on the size of the bulbs. Once cooked, place cooked beets into a bowl of cold water and rub off the skin (see notes), chop skinless beets into blendable chunks.
- Add beets to a blender jug along with all the other ingredients. Blend until smooth and creamy. Add sauce to your preferred pasta. Can be enjoyed warm or cold.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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