Vegan Beet Hummus Pasta (Simple & Delicious)
This vibrant vegan beet hummus pasta is the perfect romantic recipe for Valentine’s Day (or any other day!)
Beet Hummus Pasta – The Perfect PINK Meal
With Valentine’s Day around the corner, I am feeling all things pink. Truth be told I was never a pink kinda gal. The color just didn’t 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 weren’t 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 don’t have to make your own beet hummus as it’s readily available in most grocery stores, but if you have the time I highly recommend it (here’s a recipe). 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
Vegan Beet Hummus Pasta (Simple & Delicious)
Ingredients
For the Sauce
- ½ cup raw cashews - unsalted, soaked for 4 hours or boiled for 15 minutes
- ¾ cup beet hummus - store bought or homemade
- 2 tablespoons olive oil
- 1 pinch chili flakes
- ½ onion - diced
- 1 clove garlic - minced
- 1 teaspoon Dijon mustard - or to taste
- ½ lemon - juiced
- 3 tablespoons nutritional yeast
- ¾ cup pasta water - or more, to taste
For the Pasta
- 14 ounces Mezzi Rigatoni - measured dry
- 2 tablespoons olive oil
- 1 pinch chili flakes - or to taste
- 6 asparagus spears - trimmed and chopped
- 1 cup baby spinach
- 4 tablespoons Vegan parmesan
- 1 pinch Sea salt - or to taste
- 1 pinch Cracked black pepper - or to taste
Instructions
Make the Pasta
- Cook the pasta in salted water until al dente, about 10 minutes (or according to the package instructions). Reserve 1½ cups of pasta water before draining. While the pasta is cooking, make your sauce.
Make the Sauce
- To a large pan or skillet, add the olive oil and chili flakes and heat over medium heat. Add the onion and cook until translucent, about 3-4 minutes. Add the garlic and cook for 30 seconds. Remove from heat and add to a blender.
- Drain and rinse the cashews. Add them to the blender with the remaining sauce ingredients. Start with ½ cup of water and increase until you have a smooth consistency.
Cook the Asparagus and Bring it All Together
- Heat the olive oil in the same pan as the garlic and onions and cook the asparagus for about 3-4 minutes, then add the spinach and cooked pasta.
- Add in the sauce and toss to combine. If the sauce is too thick, loosen it with the reserved pasta water.
- Taste test and adjust the seasoning accordingly, then transfer to bowls and finish with more vegan cheese, a drizzle of olive oil, and a pinch of chili flakes.
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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.
Here are even more vegan recipes you might like:
- Spicy Buffalo Tofu Tacos (Vegan & High Protein): These spicy buffalo tofu tacos are easy to make, crispy, super delicious & flavorful. Each serving includes 29 grams of plant-based protein, making these a satisfying comfort meal that’s entirely vegan.
- Creamy Roasted Tomato Gnocchi: This super easy roasted tomato & coconut gnocchi skillet is fully vegan and made with simple ingredients. The perfect delicious weeknight dinner!
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