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Perfectly Pink Pasta with Cashew Cream Sauce and Vegan Parmesan – Vegetarian and Gluten Free

May 18, 2018

Please do not be put off by the pink color of this pasta – the color is all natural, we do not use food dye in the Canterbury Cottage test kitchen! We obtained this color using a beet. And if you don’t like beets – not to worry – no beet taste comes through! This pasta has a wonderfully light lemon wine sauce with a cashew base.

{Perfectly Blush Pink Pasta}

This recipe is so easy and comes together quickly. The color can be adjusted by how much beet is used in the sauce.


Perfect Pink Pasta with Cashew Cream Sauce and Vegan Parmesan – Vegetarian and Gluten Free


For the pasta:

1/2 cup raw cashews, soaked in very hot or boiling water for 10 minutes, drained and rinsed

1 cup veggie broth, divided

1 small beet

1/3 cup white wine (a nice light dry wine works best)

Juice of half a lemon

One box (8 ounces) of your favorite fancy gluten-free pasta

Zest from half a lemon

Fresh Basil (optional)

For the Vegan Parm:

3/4 cup raw cashews (no soaking required)

3 tablespoons Nutritional Yeast

3/4 tsp salt

1/4 tsp garlic powder


Add pasta to a pot of boiling water and cook until almost tender (it will cook a bit more in the pink sauce).

While your pasta is cooking, prepare the beet. Cut off the ends and pierce with a knife in several places so it does not explode in the microwave. Place on a paper towel and microwave on high for 4-5 minutes, until soft. Remove from microwave and let cool. Peel the outer skin from the beet, discard skin.

To prepare the sauce add cashews, 3/4 cup of the veggie broth, the juice from a half a lemon and one very small slice of beet (I start with a tiny piece) to your blender. Blend on high until smooth and your desired pink tone has been reached. Note that most gluten free pastas have a yellow tint to them so you might need a deeper pink than you realize to get the color you are looking for.Β  For reference, I used a quarter of the beet for a nice blush color, and 1/2 to 3/4 for a very bright pink color.




Add the pink cream sauce to a large saucepan. Add white wine, the remaining veggie broth (1/4 cup) and your cooked pasta and bring to a simmer, stirring gently so you do not break the pasta. Heat thoroughly.



To make the Vegan Parmesan:

Combine all ingredients (cashews, garlic powder, salt and nutritional yeast) in a food processor and process until smooth. This keeps in the fridge in an airtight container for weeks and is by far the best vegan Parmesan I have ever tasted.

Serve on a pretty plate topped with optional fresh basil and Vegan Parmesan. Top with lemon zest.

{A Brighter Pink Pasta}

This make a wonderful presentation and can be used for Valentine’s Day, Mother’s Day, a romantic dinner for two and even for kids parties as well. I have shown two different color variations of the pasta. The sauce is lemony and rich yet light, and makes a wonderful light summer pasta dish.


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