- Prep-time: / Ready In:
- Makes 8 cups
- Serving size: 2 cups
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Looking for a fresh way to enjoy beets? This nourishing twist on macaroni and cheese turns the earthy sweetness of cooked beets into a silky pink sauce that’s as beautiful as it is delicious. Featuring beets blended with soaked cashews, plant-based milk, red wine vinegar, and fresh thyme, the sauce has a mild sweetness and perfectly creamy texture. The pasta is cooked with onions and celery to add depth. Red wine vinegar plays a key role in brightening the flavors in this beet pasta, so a good-quality vinegar really makes a difference.
Tips
Gluten-free version: To make this gluten-free, use gluten-free macaroni.
For more inspiration, check out these tasty ideas:
- Stove-Top Vegan Macaroni and Cheese
- Veggie Mac and Cheese with Sun-Dried Tomatoes
- Vegan Chili Mac and Cheese
- Or check out our full round-up of mac and cheese recipes here.
Ingredients
- ⅓ cup raw, unsalted cashews
- 1 medium beet or 2 medium carrots (6 oz. total), peeled and chopped
- 12 oz. dry whole grain macaroni
- 1 large onion, thinly sliced (2½ cups)
- 3 stalks celery, thinly sliced (1½ cups)
- ½ cup unsweetened, unflavored plant-based milk
- 3 tablespoons red wine vinegar
- 2 teaspoons chopped fresh thyme
- ¾ teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon freshly ground nutmeg
Instructions
- Soak cashews in enough very hot water to cover 15 minutes; drain and rinse.
- In a medium saucepan combine beet and enough water to cover. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 12 minutes or until very tender; drain.
- Prepare pasta according to package directions, adding onion and celery to boiling water with pasta. Drain, reserving 1 cup pasta cooking water. Return pasta and vegetables to pot.
- Meanwhile, for sauce, in a blender or food processor combine soaked cashews, cooked beet, and the remaining ingredients. Cover and blend 2 to 3 minutes or until smooth.
- Add sauce to the pasta and vegetables. Cook over medium 1 to 2 minutes or until heated through, stirring often and adding as much of the reserved pasta water as needed to achieve desired consistency. Top servings with additional fresh thyme.
Per serving (2 cups): 404 calories, 75 g carbohydrates, 14 g protein, 7 g total fat, 1 g saturated fat, 0 g cholesterol, 507 mg sodium, 11 g fiber, 9 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (3)
(5 from 1 vote)Delicious 😋 A new and exciting way to use my garden beets! The colour was incredible and adding the veggies to the pasta water was a great addition.
What a colorful, fun recipe, we love beets. And I love to see someone else cooking veggies with their pasta like I often do! I want to make this tonight but I don't have red wine vinegar. I do however have a very vinegary batch of over-brewed red hibiscus kombucha I've been using in place of it so I will try using that!
Can you use canned plain beets in place of fresh cooked beets?