This pasta has a serious wow effect, am I right!? Who knew linguine could be hot pink! Actually it’s the beetroot in the creamy cashew sauce that makes it so eye catching and vibrant. It is altogether silky smooth, a little earthy and sweet from the beets and deliciously savoury with shallots, garlic and nutritional yeast.

To top it all off it’s served with some toasted walnuts for crunch and nuttiness and some of my vegan brazil nut “parmesan”. Finally I like to top it with some fresh thyme leaves but fresh basil would be delicious too or fried sage leaves would be another great option. Either way this pasta is guaranteed to get some “ohs” and “ahs” at your next dinner party without much fuss in the kitchen really!

This dish was put together as the starter for my Valentine’s Day three course menu video on YouTube for this year. It’s the third time I’ve made on of these! You can see year 2020 and 2021 too by clicking the years. This year this pasta is sandwiched between these roasted carrots with gremolata, hazelnuts and yogurt and these delicious no-bake chocolate and peanut butter tartelettes. Yum!

Malin x

Hot Pink Creamy Beetroot Pasta

Serves 4.


0,75 cup raw cashews

2 shallots

2 large garlic cloves

2 tbsp olive oil

2 medium sized cooked and peeled beetroots

2 tbsp lemon juice

2 tbsp nutritional yeast

1 tsp salt

Black pepper, to taste

0,75 cup unsweetened soy milk

To serve:

500 g linguine, use gluten free if required

0,5 cup walnuts

Brazil nut parmesan

Fresh thyme

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