This creamy beet pasta (aka Barbie pasta!) is vibrant and ultra-creamy with zero dairy. It’s a quick, easy, nutrient-dense meal in under 20 minutes!
Whether you call it Barbie pasta, pink pasta, or creamy beet pasta, this simple recipe uses beets for a gorgeously pink dish (without artificial colors), sweet, savory, and earthy flavors, and plenty of nutrients. Blended with silken tofu, garlic, and simple seasonings, the beetroot pasta sauce becomes rich and creamy without dairy, flavor-packed, and full of plant-based protein while being low in fat.
It’s fresh and vibrant yet comforting, delicious warm or chilled, meal-prep friendly, and ready in under 20 minutes. Simply blend and warm the creamy sauce while the pasta cooks for a quick, budget-friendly meal perfect for busy weeknights, date nights, or Valentine’s Day!
Looking for more nutrient-packed pasta sauces? Try my hidden veggie pasta sauce, high-protein pasta sauce, or creamy kale avocado pasta.
The Ingredients
- Pasta: Use your favorite white, whole wheat, gluten-free, or high-protein pasta noodles, short or long. Penne, fusilli, shells, rigatoni, linguine, and reginette (mafaldine) all work.
- Silken tofu: This is my favorite dairy-free heavy cream alternative. It’s ultra-creamy, neutral-flavored, high in protein, and low in fat. For a soy-free version, try cashew cream, canned coconut milk, store-bought dairy-free ‘heavy’ cream, or vegan cream cheese. White beans also work.
- Beetroot: I used raw beetroot to keep things simple – small beets are sweetest and most tender. Use pre-cooked or roasted beets if preferred.
- Garlic: Fresh garlic is best, though pre-minced or dried works in a pinch. Roasted garlic also works, but you’ll need more since it’s milder.
- Lemon juice: Fresh lemon adds brightness and balances the beetroot’s sweetness and earthy flavor. Add zest for extra flavor. Balsamic/red wine vinegar also work.
- Nutritional yeast: Adds umami and a nutty, cheesy flavor, replacing Parmesan in this vegan beet pasta sauce. Store-bought shredded vegan parmesan also works.
- Olive oil: Adds richness and silkier mouthfeel. Alternatively, use another neutral oil, melted vegan butter, or blended soaked cashews.
- Seasonings: Enhance creamy beetroot pasta sauce with sea salt, black pepper, smoked paprika, cumin, nutmeg, and chili flakes (add to taste).
- Nuts: A sprinkle of chopped pistachios (or hazelnuts, walnuts, pine nuts, or sunflower seeds) adds color, crunch, and nutrients.
Recipe Variations
- Vegetables: Caramelized onions, sun-dried or roasted tomatoes, steamed or roasted broccoli, asparagus, zucchini, or mushrooms, peas, edamame, or spinach/kale.
- Fresh herbs: Finish with parsley, basil, dill, or chives. Thyme or sage can simmer in the pink sauce.
- White miso: To add umami depth to the beet sauce.
- Onion: Roasted or sautéed for savory depth.
- More spice: Add minced fresh chili, chili paste, or chili oil to taste.
- Nuts: Blend walnuts or pine nuts into the sauce for a chunkier, pesto-like twist.
- Cheese: Crumble vegan feta over the beet pasta for salty, tangy flavor.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Creamy Beet Pasta
- Cook the pasta in a large pot of salted water according to the package directions, but 1–2 minutes less, until al dente. Reserve about 60 ml of pasta water, then drain.
- Meanwhile, blend the silken tofu, beetroot, garlic, lemon juice, nutritional yeast, olive oil, and seasonings until smooth and creamy.
- If the sauce is too thick, gradually add reserved pasta water to your desired consistency.
- Pour the sauce mixture into a pan and gently warm over low-medium heat. Avoid boiling vigorously, or it may affect the creamy texture.
- Toss in the cooked pasta. Taste and adjust seasonings, and optionally garnish with chopped pistachios, black pepper, chili flakes, and/or extra nutritional yeast. Enjoy!
Storage Information
Fridge: Cool and store leftovers in an airtight container for up to 4 days. For the best texture, store the leftover pasta and sauce separately.
Freeze: Freezing isn’t ideal, as tofu can change texture. However, you can freeze the sauce for up to 3 months in an airtight container, thaw, then blend again to restore creaminess.
Reheat: Warm over low heat on the stove or microwave in 30-second intervals. Add a splash of water or broth if needed.
Serving Recommendations
I love pairing creamy Barbie pasta with fresh and crunchy sides like:
- Bread – i.e., buttered crusty bread, toasted ciabatta, garlic bread, vegan cheesy garlic bread sticks, or focaccia.
- Protein – Crispy tofu or tempeh, chickpeas or white beans, vegan meatballs, vegan sausage, etc.
- Veggies – Roasted broccoli, asparagus, zucchini, or green beans, sautéed greens, etc.
- Salad – Leafy green arugula salad, kale salad, tomato salad, etc.
FAQs
Can I use roasted beetroot?
Absolutely, though the flavor of roasted beetroot is sweeter (thanks to caramelization), more mellow, and less earthy than raw beets. It’s a great option if you’re using a low-powered blender.
How to roast beetroot?
Scrub the beet, rub with olive oil, wrap in foil, and roast at 400°F/200°C for 40–60 minutes, or until knife-tender. Cool for 10–15 minutes to rub away peels with a paper towel.
Do I have to peel beets for pasta sauce?
No. Simply scrub them thoroughly. Leaving the peel on saves time and adds extra fiber to the beetroot pasta sauce.
Recipe Notes and Tips
- Cook pasta al dente: To prevent it from becoming mushy in the sauce.
- Use a high-speed blender: For the smoothest, creamiest beet pasta sauce.
- Save the pasta water: To adjust the consistency and help the sauce cling to the pasta.
- To adjust the consistency: Add pasta water gradually until it’s just right.
- Taste and adjust: If the beetroot pasta sauce tastes ‘flat’, add more lemon and/or salt. Those two ingredients make the biggest difference in bringing out the flavor.
More Easy Vegan Pasta Recipes
- Easy lemon pasta
- Creamy onion pasta with tomatoes
- Hummus pasta
- Roasted red pepper pasta
- Mushroom and leek pasta
- Green spinach pasta sauce
- 20-minute one-pot vegan pasta
If you try this creamy beet pasta recipe (Barbie pasta recipe), I’d love a comment and ★★★★★ recipe rating below. Also, tag me in recreations on Instagram or Facebook with @elavegan and #elavegan, I love seeing them.
Creamy Beet Pasta – Barbie Pasta
Video
Ingredients
- 7 oz (200 g) pasta of choice
- 7 oz (200 g) silken tofu
- 1.6 oz (45 g) raw beetroot peeled and chopped
- 1-2 garlic cloves
- 1 Tbsp lemon juice
- 2 Tbsp nutritional yeast
- 1 Tbsp (15 g) olive oil
- ¼ cup (60 ml) pasta cooking water
- Salt and black pepper to taste
- ½ tsp smoked paprika
- ¼ tsp ground cumin
- 1 pinch of nutmeg
- 1 pinch of chili to taste (optional)
- Chopped pistachios for topping (optional)
Instructions
- You can watch the video for visual instructions.Cook the pasta in a large pot of salted water according to the package directions, but 1–2 minutes less, until al dente. Reserve about 60 ml (1/4 cup) of pasta water, then drain.
- Meanwhile, blend the silken tofu, beetroot, garlic, lemon juice, nutritional yeast, olive oil, and seasonings until smooth and creamy.
- If the sauce is too thick, gradually add reserved pasta water to your desired consistency.
- Pour the sauce mixture into a pan and gently warm over low-medium heat. Avoid boiling vigorously, or it may affect the creamy texture.
- Toss in the cooked pasta. Taste and adjust seasonings, and optionally garnish with chopped pistachios, black pepper, chili flakes, and/or extra nutritional yeast. Enjoy!
Notes
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Holy cow this looks so good and pretty too! Can I omit the oil without it ruining the sauce?