Beet Pasta Sauce

A Vibrant, Creamy Sauce Bursting with Colour and Plant-Based Power

Bright, creamy, and irresistibly pink—this Beet Pasta Sauce is as nourishing as it is beautiful. With earthy beetroot, silky coconut milk, protein-rich tofu, and a hint of garlic and lemon, this sauce delivers a perfect balance of flavour and nutrition. It's a showstopper that's quick to prepare and ideal for pasta, grain bowls, or even roasted veggies.

Whether you're cooking for guests or just want to brighten up your plate, this sauce is as delightful to look at as it is to eat.

Kitchen Tools

• Pot

• Hand blender or food processor

Ingredients

• 200 g / 7 oz beetroot, peeled and chopped

• 200 g / 7 oz tofu (firm or silken, depending on preferred texture)

• 300 ml / 13.5 fl oz coconut milk

• 2 garlic cloves

• Juice of 1/2 lemon

• 2 tablespoons nutritional yeast

• Salt and pepper, to taste

  
  

Instructions

1. Cook the beetroot: In a pot with plenty of water, boil the chopped beetroot until fork-tender. This typically takes 20–30 minutes, depending on size.

2. Blend the sauce: Transfer the cooked beetroot to a blender. Add the tofu, coconut milk, garlic, lemon juice, nutritional yeast, salt, and pepper. Blend until completely smooth and creamy.

3. Adjust and serve: Taste and adjust seasoning as needed. If the sauce is too thick, add a splash of cooking water or more coconut milk.

Serving Ideas

• Toss with pasta and top with toasted seeds or fresh herbs

• Use as a base for grain bowls with quinoa, kale, and roasted veggies

• Drizzle over roasted cauliflower or carrots

• Spread on wraps or flatbreads for a pop of colour and flavour

Storage

Refrigerate in a sealed container for up to 4 days. Reheat gently before serving. Suitable for freezing.

This Beet Pasta Sauce is more than just a pretty colour—it's a nourishing, creamy, and deliciously different way to enjoy plant-based cooking.