20-min Creamy Pink Pasta
Dinner, Lunch, Pasta under 30

20-min Creamy Pink Pasta

ramyaramesh3007
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This creamy, vegan, dairy-free pink pasta is an easy way to sneak in vegetables and is rich in protein. Gluten free option.

For veggie haters, the best way to sneak in veggies into your food is by making an awesome PASTA SAUCE! This creamy pink pasta is versatile and comes together in 20 minutes literally blending together a few pantry-friendly ingredients.

Dairy Free Pink Pasta (20 minutes!)

Ingredients Needed

  • Pasta: I used linguine, but you can also use any other gluten-free pasta option.
  • Pink Pasta Sauce base: silken tofu, cashews
  • Spices: nutritional yeast, spices and beetroot powder from Organicule.

Organicule is a superfood brand that I trust and use often because most of their products are raw, vegan and gluten free. As someone who is conscious of the ingredients found in most of these labelled ‘superfoods’, they have done a pretty amazing job in making sure their products are clean and ethically sourced.

Raw vegan and gluten free beetroot powder from Organicule

You can shop their whole range HERE.

*This was a paid partnership on Instagram but my review is genuine!

Gluten Free Option

You can use a gluten-free brand of pasta and you’re good to go! Remember to also check if the nutritional yeast you use is gluten free – apparently there are some brands that contain gluten. The rest of the ingredients are naturally gluten free.

Print Recipe

15-min Creamy Pink Pasta

This creamy, vegan, dairy-free pink pasta is an easy way to sneak in vegetables and is rich in protein. Gluten free option.
Prep Time15 minutes
Cook Time4 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Fusion, Western
Keyword: beetroot, pasta
Servings: 1

Ingredients

  • 150 g dry linguine
  • 150 g silken tofu
  • 1/4 cup soaked cashews
  • 1 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1 tsp beetroot powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tbsp pasta water
  • salt
  • black pepper

Toppings

  • vegan parmesan or feta
  • fresh parsley

Instructions

  • Soak cashews in boiling water for 15 minutes. Drain excess water and water the plants (when the water cools down).
  • Boil pasta according to package instructions until al-dente. Keep the pasta water aside & rinse the pasta in cold water so it doesn't clump together.
  • Meanwhile, add these to a blender – silken tofu, cashews, nutritional yeast, spices, beetroot powder and blend until creamy.
  • Pour over noodles and serve with vegan parm and parsley.