Pink Pasta

Pink Pasta

Pink Pasta

I can see kids getting excited about this. What a fun way to eat more veggies! Beetroots are rich in iron and tasty. Tofu adds a great amount of protein to this recipe! You can't really taste the beets too strongly and the juiced lemon adds a touch of a freshness.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Vegan
Keyword: Pasta, Pink sauce, red beet sauce
Servings: 4


  • 5 cups pasta
  • 7 oz red beets cooked
  • 7 oz tofu
  • 13.5 oz coconut milk
  • 2 cloves garlic
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/2 tsp pepper


  • 4 tbsp walnuts crushed
  • 4 tbsp parsley fresh, chopped


  • Cook pasta of your choice according to packaging instructions. I like mine al dente 🙂 Drain once finished.
  • In the meantime, combine the rest of the ingredients in a blender. Blend until smooth consistency.
  • Pour the pink cream into a pan, heat while stirring occasionally.
  • Add the cooked pasta into the sauce and gently combine.
  • Serve and enjoy with desired Toppings.


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