Vegan Pink Pasta Recipe

Vegan Pink Pasta

This vegan pink pasta recipe takes less than 20 mins to make! It’s creamy, pink, and delicious!

Pink pasta has been very trendy since the Barbie movie came out so I wanted to make a beautiful yet delicious vegan pink pasta. This is a super easy recipe that’s creamy and super pink thanks to our secret ingredient: beetroot powder!


My pink pasta recipe is vegan, oil-free, nut-free, and can be made gluten-free using GF pasta!


Vegan Pink Pasta Recipe
Vegan Pasta with creamy pink sauce

Recipe for Vegan Pink Pasta

For this vegan pink recipe, I used garlic, onion, tofu, lemon juice, nutritional yeast, miso paste, and beetroot powder to make the pink pasta sauce! This pasta has a lot of flavor and you can add chickpeas or black beans for extra protein with your pasta of choice!

What’s great about using beetroot powder to make your pasta pink is that it doesn’t taste like beets, making it a tasteless ingredient to turn your pasta pink!

You can also watch me on YouTube make this creamy pasta & other simple recipes!

Cheap Lazy Vegan Pink Pasta

Ingredients

  • Pasta of choice (use gluten-free if desired)
  • Beetroot Powder
  • Garlic
  • Onion
  • Tofu
  • Lemon juice
  • Nutritional yeast
  • Miso paste

Measurements in Recipe card below!


How To Make Pink Pasta (Vegan)

  1. Drizzle olive oil evenly on garlic bulbs (leaving the skin on) and onion and air fry at 400 degrees F for about 12-15 minutes until well roasted. If you don’t have an air fryer, you can roast the onion and garlic in the oven at 425 degrees F for about 15-20 minutes until roasted. Alternatively, dice onion and peel and slice the garlic into thin slices and heat olive oil on a pan on medium-high heat and sauté onion and garlic for a few minutes until slightly browned.
  2. While the onion and garlic are roasting, cook pasta al dente according to instructions. Before the pasta is done cooking, save about 1/2 cup of the pasta water and set aside.
  3. Once onion and garlic are roasted, peel the garlic when cool enough to touch (the roasted bulbs should come out easily). Add peeled garlic and onion into a blender, along with tofu, lemon juice, nutritional yeast, miso paste, beetroot powder and salt and about half of the saved pasta water. Blend everything together until smooth. To make the colour more intensely pink, you can add more beetroot powder if desired.
  4. Add the cooked pasta and the sauce into a large pan or wok on medium-high heat and mix well. Add the rest of the pasta water, if needed, to thin out the mixture. Cook for just a couple of minutes until everything comes together and the pasta is cooked to your liking.
  5. Add any more salt and pepper to taste and enjoy right away.
Vegan Pink Pasta

Vegan Pink Pasta

This creamy vegan pink pasta recipe has a creamy pink sauce that takes under 20 mins to make! It's a quick & tasty vegan dinner idea!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Vegan
Keyword: pasta, pink
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Servings: 4
Calories: 360kcal

Equipment

  • Blender
  • Air fryer or Oven or use a pan / stove
  • Non-stick Pan or wok

Ingredients

  • 4 servings pasta of choice (340g)
  • 2 tsp Beetroot powder more or less to adjust the pink colour
  • 1 tbsp Olive oil
  • 1 head garlic 10-12 cloves
  • 1 Onion cut in half or quarters
  • 1/2 cup Pasta Water divided
  • 1 block Tofu Medium firm (around 450g)
  • 1 Lemon juiced
  • 1/4 cup Nutritional Yeast
  • 2 tsp Miso Paste

Instructions

  • Drizzle olive oil evenly on garlic bulbs (leaving the skin on) and onion and air fry at 400 degrees F for about 12-15 minutes until well roasted. If you don’t have an air fryer, you can roast the onion and garlic in the oven at 425 degrees F for about 15-20 minutes until roasted. Alternatively, dice onion and peel and slice the garlic into thin slices and heat olive oil on a pan on medium-high heat and sauté onion and garlic for a few minutes until slightly browned.
  • While the onion and garlic are roasting, cook pasta al dente according to instructions. Before the pasta is done cooking, save about 1/2 cup of the pasta water and set aside.
  • Once onion and garlic are roasted, peel the garlic when cool enough to touch (the roasted bulbs should come out easily). Add peeled garlic and onion into a blender, along with tofu, lemon juice, nutritional yeast, miso paste, beetroot powder and salt and about half of the saved pasta water. Blend everything together until smooth. To make the colour more intensely pink, you can add more beetroot powder, if desired.
  • Add the cooked pasta and the sauce into a large pan or wok on medium-high heat and mix well. Add the rest of the pasta water, if needed, to thin out the mixture. Cook for just a couple of minutes until everything comes together and pasta is cooked to your liking.
  • Add any more salt and pepper to taste and enjoy right away.

Nutrition

Calories: 360kcal | Carbohydrates: 51g | Protein: 19g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 123mg | Potassium: 255mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4IU | Vitamin C: 4mg | Calcium: 157mg | Iron: 2mg

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