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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.