
Simply Pasta is a monthly recipe column in which Best of Vegan contributor Teri-Ann Carty delves into her 20-year experience in fine dining and shares her best practices and recipes for making amazing pasta. In the new installment of Simply Pasta, she shares her recipe for a vibrant vegan beet hummus pasta that’ll be perfect for Valentine’s Day.

Beet Hummus Pasta – The Perfect PINK Meal
With Valentineโs Day around the corner, I am feeling all things pink. Truth be told I was never a pink kinda gal. The color just didnโt speak to me but all that has changed. My manicure is a current pink blush and one of my fave colors to work with food-wise is, you guessed it PINK. Things have changed in the vegan food world a great deal since I went vegan 10 years ago. Back then there werenโt any fancy superfood powders every color of the rainbow. I must admit I have a drawer filled with them but still, my favorite way to color any of my recipes is with the food itself.

The Start of This Recipe: Beets
ENTER BEETS. I love beets so much. They are nutritious and delicious but the color they provide is off the charts. Beet hummus has gotten a great deal of love over the last few years but sometimes I make too much for just the mister and I and have to come up with clever ways to eat it. Well, here we are.
You donโt have to make your own beet hummus. It is readily available in most grocery stores but if you have the time I highly recommend it. I add it to sandwiches, wraps and eat it with my fave veggies and crackers but as you will soon see, it makes an awesome creamy sauce with a little help from cashews.

Beet Hummus Pasta Recipe Card

Ingredients
- Sauce
- ยฝ cup cashews soaked for 4 hours - or boiled for 15 minutes
- ยพ cup beet hummus
- 2 tbsp olive oil
- Pinch chili flakes
- ยฝ onion diced
- 1 clove garlic minced
- 1 heaping stop Dijon mustard
- ยฝ lemon juiced
- 3 tbsp nutritional yeast
- ยพ-1 cup pasta water
- Pasta
- 400 grams Mezzi Rigatoni
- 2 tbsp olive oil
- Pinch chili flakes
- 6 asparagus spears trimmed and chopped
- Handful baby spinach
- Beet hummus sauce
- Vegan parmesan
- Sea salt and cracked pepper
Instructions
To make the sauce:
- In a large pan heat olive oil and chili flakes. Add onion and cook until translucent. Add garlic and cook for 30 seconds. Remove from heat and add to a blender.
- Drain and rinse cashews. Add to the blender with remaining sauce ingredients. Start with ยฝ cup of water and increase until you have a smooth consistency.
To make the pasta:
- Cook pasta in salted water until al dente. Reserve 1ยฝ cups pasta water before draining. While pasta is cooking make your sauce.
- Heat olive oil in the same pan as garlic and onions and cook asparagus. Add spinach and pasta.
- Add in sauce and toss to combine. If the sauce is too thick loosen it with the reserved pasta water.
- Check for seasoning, transfer to bowls and finish with more cheese, olive oil, and a pinch of chili flakes.
Notes
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Recipe, text, and photography by Teri-Ann Carty.

More Delicious Vegan Recipes
If you enjoyed this vegan beet hummus pasta recipe, you might also like this beet hummus recipe by Rachel Steenland. Click here for the recipe.

Also check out this Avocado Pesto Pasta recipe by Vegan Reset:
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