If you’re looking for a pasta sauce that’s as easy to make as it is beautiful, this no-cook beetroot sauce is a must-try. It’s vibrant, silky, and doesn’t require any cooking, making it perfect for busy days when you want something that tastes amazing without the effort.
One of the best things about this sauce is its incredible colour. The rich pink hue adds a gorgeous pop to your plate, and the texture is so smooth, it almost feels indulgent. Don’t worry — despite the earthy reputation of beetroot, this sauce is anything but! The cashews and nutritional yeast create a creamy, nutty base that balances the beetroot’s natural sweetness. A splash of lemon and a pinch of chili flakes add just the right amount of zing.
The beauty of this recipe is how quick it is. In just five minutes, the sauce comes together, and while your pasta cooks, the sauce blends to perfection. It’s so easy, you’ll find yourself making it over and over again!
Tips
- Soak the cashews: If you don’t have a high-speed blender, soak the cashews in hot water for 15–20 minutes beforehand to help get that silky smooth texture.
- Use vacuum-packed beets: Pre-cooked beets with no vinegar work perfectly—check the label to avoid accidentally using pickled ones.
- Balance the flavours: Don’t skip the lemon juice—it lifts the sauce and helps balance the sweetness of the beetroot.
- Adjust the water gradually: Add 1 tbsp at a time to avoid a runny sauce. It should be thick enough to coat the pasta but still smooth.
- Warm the sauce gently: If you prefer your sauce warm, add it to the pasta in the pan and stir for a minute on low heat—no boiling needed.
Swaps
Nutritional yeast: Use finely grated parmesan if you’re not keeping it vegan.
Garlic powder: Fresh garlic works too—use ½ a small clove for a similar flavour.
Lemon juice: Apple cider vinegar or white wine vinegar can work in a pinch—start with 1 tsp and adjust to taste.
Feta: Try a plant-based alternative if preferred.
Pistachios: Crushed walnuts or toasted pine nuts are great alternatives for crunch
Storage
Fridge: Store the beetroot sauce in an airtight container in the fridge for up to 3 days.If it thickens slightly, just stir in a splash of water before serving.It’s best to store the sauce and pasta separately and mix when ready to eat.
Freezer: Freezing isn’t ideal due to the cashew base—it may change the texture once defrosted.
More No Cook Pasta Sauces
- Easy Pesto alla Genovese – Authentic Italian Pesto
- Pesto Rosso (Sicilian Red Pesto)
- Pea & Herb Creamy Pasta Sauce
- 5 Minutes Lemon & Ricotta Pasta Sauce
No-Cook Beetroot Pasta Sauce
Ingredients
For the sauce
- 3 small cooked beetroot I have used the pre packed, without vinegar
- 40 g raw cashews
- 2 tbsp nutritional yeast
- 1 tsp garlic powder garlic
- juice of 1/2 lemon
- sprinkle of chilli flakes
- salt and pepper to taste
To serve
- Pasta
- Feta (or vegan option)
- Pistachio nuts
Instructions
- Add all the sauce ingredients to a blender and blend until you reach the consistency in the video, just keep going for a few minutes. You’ll need a few tablespoon of water, add slowly (~6 tbsp)
- In the meantime cook the pasta and when it’s ready drain and put back into the pan.
- Add the sauce to the pan and mix.
- Serve with a sprinkle of feta cheese and pistachio nuts