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Don’t you just love the colour of this Beet and Coconut Pasta?
This creamy vegan beet and coconut pasta is such a perfect comfort food. The sweet coconut milk, the earthy beetroots and the lovely, refreshing mint are so good with pasta. And with lemon zest and toasted pine nuts on top it’s a serious flavour explosion in one dish. This beet and coconut pasta is great warm and cold, it’s quick and easy to make and it’s packed with nutrients. And let’s be honest, who could resist this pretty colour?
I know you always love my quick pasta recipes, so here is another one for you. I could even call this an empty the fridge meal, because I always make this pasta when I have leftover cooked or roasted beets. It’s seriously my favourite way to get my daily iron portion. What I also love about this recipe, that it’s so highly customisable. You can add roasted or raw veggies to the pasta, use lime, tangerine or orange instead of lemon, and of course can add any nuts or seeds for extra crunch. I won’t even say, that mint is a must here, wild garlic, chives, parsley, Thai basil or cilantro work very well too.
If you are looking for more quick and easy pasta recipes, here are some of my favourites for you:
- Simple Vegan Lemon Miso Pasta
- Creamy Wild Garlic Pasta
- Spinach and Caramelised Onion Pasta
- Asparagus and Lima Bean Pasta Salad
- Pasta With Kidney Bean Sauce
- Red Lentil and Spinach Pasta
- Quick Avocado Pasta
- Hungarian Potato Pasta
- Creamy Butternut Squash Pasta with Pecans
- Vegan Roasted Brussels Sprouts Pesto Pasta
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
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Simple Beet and Coconut Pasta
- Total Time: 20 mins
- Yield: 3 1x
Ingredients
- 300 g/10 oz pasta of your choice (use GF if needed)
- 4 cooked or roasted beets
- handful of fresh mint
- 2 cloves of garlic
- 1 lemon, juice + zest
- 1 tbsp cashew butter (optional)
- 1/2 cup thick coconut milk
- 2 tbsp toasted pine nuts
- salt, pepper
Instructions
- Prepare pasta according to package instructions.
- Add beets, mint, garlic, cashew butter, lemon juice and zest to a food processor and blend until creamy. Add coconut milk, and pulse a few times until you have a smooth sauce. Season with salt and pepper.
- Toss drained pasta with the beet sauce. Serve cold or warm with toasted pine nuts on top. Enjoy!
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main
- Cuisine: Vegan
The color, but o, that flavor!! What a yummy pasta!
Oh, I’m so in love with this colour too!
Yeah! I really love the bright purple colour…so pretty and appetizing, Evi.
Thanks, Angie 😉
Oh my, this would be something for my daughter, she is still in her pink modus. 🙂
Pink phase is the best phase 😀
The colour looks amazing, so cute. I think beetroot and mint are a great combination. x
Thanks, Anca!
Yes, yes, yes! This pasta has quite a fabulous look, Evi! I believe beets make everything look pretty. I actually made beet pasta few times, but I would have never though of adding coconut milk – awesome idea. Btw, when I just saw the first pictures and the beginning of this post, I immediately though cashews would be a great addition too. Few minutes later I found out you indeed added some cashew butter so it’s nice not to be mistaken:) Creamy dreamy pasta!
Great minds think alike 😉
What a gorgeous color. I love it. Great idea to put coconut milk in too. I’ll have to try it.
Thank you 🙂
Let me know if you try the recipe!
Oh, those vibrant colors and those dreamy flavors are making me drool, Evi. I love making beet sauce for my pasta dishes, and the addition of coconut sounds wonderful. Can’t wait to try this.
Thanks, Anu!
Let me know if you try this 😉
Looks so gorgeous! I love beetroot and mint but never tried adding them to pasta.
Thank you 🙂
This dish was incredibly tasty (and very striking). I’ll definitely be making it again. I served it at room temperature, and I think I’d stick with that. Next time, I’ll add a little more garlic, though.
That said, I’m not sure how large beets are where you live, but Australian beets must be huge in comparison. Because I cooked 3 beets, and only ended up using 1, and it was plenty.
¡ Thank you so much for the recipe !
I’m so glad to hear you liked it! Adding more garlic to any recipe sounds always a great idea to me 😀
BTW I just checked, I have some beets in the fridge, they are between 50 and 80 gram/piece. How big are the Australian ones? 😉
The beet in my fridge is about 300 grams, and it’s about average size. We only really see the small ones in cans, and we call them “baby beets.”
Hahaha, then there’s definitely some difference between our beets. I just bought some extra huge beets this weekend on the farmers market, and they are around 200 grams each 😀