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Perfectly Pink Pasta

Hello, everyone!! Valentine’s Day is coming up soon, so it felt like the perfect time to rehearse our Valentine’s Day recipes and get all prepped to spoil the ones we love… starting with our FAVOURITE Perfectly Pink Pasta recipe!! Now, the great thing about this pasta is that it’s fairly quick to prepare, especially when using pre-made noodles. In fact, you can use ANY pasta noodles you wish, whether it be Rigatoni, Fettuccini, Penne, or Spaghetti … the choice is yours!

Not only is this pasta DELICIOUS but we’re happy to share that the sauce gets its pink hue from BEETS! That’s right, beets have such a vibrant colour, that when you mix the noodles in with the pink sauce, it actually turns the noodles pink as well! This perfectly pink pasta is fun to whip up for your partner, your friends, or simply to spoil YOURSELF.

Did you know that you can also find this delicious recipe in the Fraiche Food Full Hearts Cookbook on page 157?!

Jillian Harris Perfectly Pink Pasta
Jillian Harris Perfectly Pink Pasta
Jillian Harris Perfectly Pink Pasta
Jillian Harris Perfectly Pink Pasta

Perfectly Pink Pasta

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Recipe by From the Kitchen of Jillian Harris


  • 3/4 cup 3/4 Heaping soaked raw cashews, drained and rinsed

  • 3/4 cup 3/4 Water

  • 2 cloves 2 Garlic

  • 1 small 1 Red beet, peeled and cut into 1-inch (2.5cm) cubes.

  • Salt, to taste

  • 1/3 cup 1/3 Dry white wine

  • 2 tbsp 2 Fresh lemon juice

  • 1 box 1 of your favorite pasta, we prefer fettuccine

  • 1/3 cup 1/3 Starchy pasta water

  • 1 Tbsp 1 Extra- virgin Olive oil

  • 1/4 cup 1/4 Vegetable Stock

  • Vegan Parm for serving


  • Soak cashews overnight, or boil for 10 minutes
  • Preheat oven to 425. Wrap beets in tinfoil. Drizzle with olive oil and sprinkle with salt. Roast for 50-60 minutes until tender
  • In a blender, combine rinsed and drained cashews, water, roasted beet, garlic, lemon juice, and salt. Start by adding just a few cubes of beet until you get your desired pink colour. Blend on high for 2 minutes or until smooth
  • Boil pasta and set aside. Save 1/3 cup of the starchy pasta water.
  • Bring a large skillet to medium heat, add pink cream sauce and bring to a simmer. Add in white wine, starchy pasta water, and vegetable bouillon, and simmer on low until warmed through. Taste and adjust seasoning at this point.
  • Add in pasta and stir until coated.
  • Serve with vegan parmesan cheese (I didn’t have any and used fresh parsley instead!)
Jillian Harris Perfectly Pink Pasta
Jillian Harris Perfectly Pink Pasta

Are you going to give it a try?? If so, make sure to post photos of your pink pasta creations over on my Facebook page and Instagram page!



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  1. This looks amazing. Just a question… I’ve tried making some versions of vegan cheese sauce, but I find that it ends up gritty. Does yours? Or am I not blending long enough? I almost feel like I should strain it, like the nut milk. Im afraid this beet pasta might be gritty too?

    Another Valentine’s Day or cookbook suggestion: beet risotto. Sooo good. Thanks

  2. I’m allergic to tree nuts. Any suggestions as a substitute for the cashews?

    Thank you Jillian and team. You inspire me on a daily basis. I would love to start incorporating more plant based food choices in my life but am struggling as I am allergic to most nuts. Any and all suggestions are welcome.

  3. Sounds amazing! Do you have a suggestion for vegan Parmesan? I’m sure you’ve mentioned your favourites before and I just missed it lol

  4. This recipe is absolutely amazing!!! I just read it and had to try and my mind is completely blown!!! It’s healthy, delicious, easy and PINK, what more could you possibly desire?!?!? This will definitely become one of my regular dishes.

  5. Looks delish! Quick clarification – when it calls for one beet, is that literally one round beet or one clump of beets like in the photo? One single beet doesn’t seem like much 🙂 Thanks!

  6. I am not vegan and thus still looks amazing!! Hoping to try it tonight! One question though – did you ever peel the beets (either before or after roasting) or just left them whole since they are being puréed? Thanks:)

  7. Hello! SUPER Jill, and Team Jilly fan here! Just wondering which pasta you are using in this recipe? It is such a cute shape and I have seen you guys using it in other recipes, but haven’t found anything similar in stores here (White Rock BC). Thanks Ladies!


  8. I made this tonight and my 2.5 year old daughter gobbled it up! It was a hit with my beet detesting husband as well! Good thing I have left over beets so I can make this again next week!

  9. Hi Jill! I was wondering if I could use this recipe with gnocchi? Would this alter the taste significantly?
    Please let me know, I’m planning on making it for my boyfriend of valentines day but want it to turn out good. Thanks, Kelsey <3

    1. Hmmmm it should be awesome with gnocchi!!!! I would give it a little trial first, just in case, but it should be great!! XO

  10. Made this pasta tonight for Valentines and it turned out so amazing!! I used red wine as thats all i had and it was an awesome colour 😀 Even my 1 year old loved it

  11. This is so delicious!! I made it tonight and I think it’ll be a new staple in our house. I made too much pasta so there wasn’t enough sauce, and I’d definitely add more beets to the sauce next time…but ultimately SO tasty! Thanks so much for posting!

      1. I used 1/2 cup of raw sunflower seeds soaked overnight, rinsed and drained. Just like your awesome recipe only nut free. It worked great. It was so colourful and delicious!

  12. Okay so I know this post is a little late! But I loveeeeeeee this RECIPE Jill!!! I know you will be busy with your new little one but hopefully you will have more specialty recipes like this coming up for October and hopefully another Valentine’s Day one. Can’t wait for your cookbook!!! Where can I post pictures of the recipes of yours that I’ve made? Even though they will not be professionally taken and is beautifully done as yours:) .. I know you mentioned you want to see from us how they have turned out.

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