Creamy Vegan Beet Pasta


Serves 4 | Prep time: 3 1/2 hours | Cook time: 25 minutes

  • 2 medium-sized beets
  • 1 cup cashews, soaked for 3 hours*
  • 1 tablespoon avocado oil
  • 1 medium onion, diced
  • 3 garlic cloves
  • 2/3 cup coconut milk
  • 1 teaspoon salt
  • 4 servings Kaslo Sourdough Whole Wheat Pasta


  1. Cut beets into quarters and steam for 15 minutes or until soft.
  2. Meanwhile, dice the onion and mince garlic. Add to a saucepan with avocado oil and cook on medium heat until onions are translucent.
  3. Once the beets are cooked, peel the skin and add to a high-speed blender with soaked cashews (drained), onions, garlic, coconut milk and salt.
  4. Boil a large pot of water with a pinch of salt. Add Kaslo Sourdough whole wheat radiatori pasta and cook for 5 minutes. Drain and combine with creamy beet sauce.
  5. Sprinkle with vegan parmesan and parsley flakes.

Serve and Enjoy!

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