Name: Valentine’s Day Pasta with Beetroot Pink Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 medium fresh beetroots (about 1 lb), or 10 oz pre-cooked vacuum-packed beets; 1 tbsp olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 sprig fresh thyme or rosemary (or 1/2 tsp dried); 1.5 cups unsweetened plant-based milk (almond or cashew recommended); 2 tbsp fresh lemon juice; 1/2 tsp salt, or to taste; 1/4 tsp black pepper, or to taste; Pinch of red pepper flakes (optional); 12 oz pasta (fettuccine, linguine, or penne recommended); Fresh parsley or dill, chopped, for garnish (optional); Vegan parmesan or nutritional yeast, for serving (optional)

Description

Create a romantic dinner with this vibrant and creamy Valentine’s Day Pasta with Beetroot Pink Sauce. This easy-to-make dish is naturally colored and bursting with subtle, earthy flavors.

Ingredients

2 medium fresh beetroots (about 1 lb), or 10 oz pre-cooked vacuum-packed beets
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 sprig fresh thyme or rosemary (or 1/2 tsp dried)
1.5 cups unsweetened plant-based milk (almond or cashew recommended)
2 tbsp fresh lemon juice
1/2 tsp salt, or to taste
1/4 tsp black pepper, or to taste
Pinch of red pepper flakes (optional)
12 oz pasta (fettuccine, linguine, or penne recommended)
Fresh parsley or dill, chopped, for garnish (optional)
Vegan parmesan or nutritional yeast, for serving (optional)

Instructions

1. Prep the Beetroot: If using fresh beets, wash, trim, and either roast (400°F/200°C for 45-60 mins, wrapped in foil) or boil (30-40 mins) until fork-tender. Cool, peel, and cut into chunks. If using pre-cooked, simply cut into chunks.
2. Build the Base: In a large skillet, heat olive oil over medium heat. Sauté chopped onion until translucent (5-7 mins). Add minced garlic and fresh herbs; cook for 1 minute until fragrant.
3. Blend the Sauce: Transfer sautéed aromatics and beetroot chunks to a high-speed blender. Add plant-based milk, lemon juice, salt, pepper, and optional red pepper flakes. Blend until completely smooth and creamy. Taste and adjust seasoning.
4. Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve 1 to 1.5 cups of pasta cooking water.
5. Combine and Coat: Drain pasta and return to the pot. Pour the beetroot pink sauce over the pasta and toss thoroughly until evenly coated. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
6. Final Touches: Taste and adjust seasoning (salt, pepper, lemon juice) as needed. Serve immediately, garnished with fresh parsley or dill and vegan parmesan, if desired.

Prep Time: 20 mins
Cook Time: 30 mins