Beet Pasta Sauce

By Dani Potts | February 9, 2026

INGREDIENTS

  • 2 small beets (with greens)
  • ⅓ cup cashews (or other nuts)
  • ½ cup coconut milk
  • 1 tablespoon nutritional yeast
  • 2 large garlic cloves, crushed
  • Zest of 1 lemon + 1 tablespoon lemon juice
  • Salt, to taste
  • 11 oz pasta of choice

Optional toppings:

  • Sautéed beet greens
  • Shaved radish
  • Extra lemon zest or black pepper

INSTRUCTIONS

  1. Cook the beets: Trim the beet greens (set aside). Scrub the beets and wrap them in foil. Roast at 400°F (205°C) for 40–50 minutes, until easily pierced with a fork. Let cool slightly, then peel and roughly chop.
  2. Make the sauce: Soak cashews in hot water for 10 minutes if needed. Blend the cooked beets, cashews, coconut milk, nutritional yeast, garlic, lemon zest, lemon juice, and salt until smooth and vibrant.
  3. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve ½ cup pasta water, then drain.
  4. Use the beet greens: Chop the beet greens. Sauté in a pan with a little olive oil and a pinch of salt for 2–3 minutes, until just wilted.
  5. Assemble: Toss the pasta with the beet sauce, thinning with reserved pasta water as needed. Top with sautéed beet greens and shaved radish for crunch and brightness.

Photo Credit: https://www.staceyhomemaker.com/vegan-beet-pasta-sauce/

BENEFITS

Beets are rich in antioxidants and naturally occurring nitrates, which support healthy blood flow and heart health. They provide fiber for digestion, along with folate, potassium, and vitamin C to support energy and overall wellness. Their vibrant color comes from betalains—plant compounds with anti-inflammatory benefits that help nourish the body from the inside out.