Easy Beet Pasta Recipe!

DISCLAIMER: This pasta originally was to be paired with a cashew ricotta I made but I accidentally used all of it on a vegan lasagna instead! ( Recipe coming soon)

None the less, this pasta was DAMN good, and I mean slurp the last noodle, lick the bowl kind of good. Don’t be afraid to play around with the recipe depending on your taste. I added red pepper flakes in the end to give it a little kick.

Good vibes all around!

Beet Pasta Sauce

  • Difficulty: Easy
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Beet Pasta


  • 1 beet peeled
  • 1/4 cup of clean marinara
  • 1/4 cup of blanched cashew
  • 1/4 tsp of garlic powder
  • salt and pepper to taste
  • One serving of brown rice spaghetti cooked
  • 1/2 cup of pasta water saved


  1. Grab your peeled beet and wrap in aluminum foil. Bake for 1hr at 350F.
  2. Once it’s done, remove from oven. Open the foil and add beet and rest of ingredients to food processor.
  3. Once the pasta is done remove the water but save half a cup of it. Gently add the sauce into the pot and slowly add the pasta water and be testing the consistency, don’t pour all of it at once.
  4. In the end, the pasta shouldn’t be watery, it should have a thick consistency to it.
  5. Add a poached egg on top and enjoy!

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