March 09, 2022 2 min read


This creamy sauce is cheesy with a rich savory flavor thanks to roasted beets and caramelized onions. Bonus: beets make the sauce a gorgeous vibrant pink color! This plant based sauce comes together easily and is super versatile. It can be served on noodles, grains, or potatoes.

  • 1 beet (¾ cup, diced)

  • 1 sweet onion (1 cup, diced)

  • 4 cloves garlic

  • 2 tbsp olive oil

  • 1 tsp salt

  • ½ tsp black pepper

  • ½ cup nutritional yeast

  • 1 cup diced vegan feta

  • 1 ½ cup plant based milk (unsweetened)

  1. Preheat the oven to 425° F.

  2. Mix chopped veggies, oil, & spices on a sheet pan. Roast in oven for around 30 minutes (or until beets are cooked through and soft)

  3. Place veggies in the food processor. Pulse a few times, scrape down the sides, and pulse a few more times. Keep doing this until the mixture is in small bits.

  4. Add in nutritional yeast and vegan feta.

  5. Pulse mixture, scraping down sides as needed, until a thick pate is formed.

  6. While the food processor is on, slowly add in your milk. Add milk little by little, scraping down sides as needed to be sure everything is getting incorporated.

  7. Once all milk is added, keep the food processor going for 5 minutes or until a smooth & creamy texture is achieved.

  8. Pour over cooked pasta. Add in some more liquid if you want your sauce to be thinner. Vegetable broth or pasta water work well for this. Stir to combine.

  9. Top with fresh herbs and vegan feta. Serve & Enjoy!

  • This pasta is terrific with steamed asparagus or roasted zucchini.

  • You can make this sauce without the nutritional yeast or with less if you want it to be more of a background flavor.

  • Save some pasta water from boiling your noodles to add into the sauce if you want to thin it out.

  • The sauce will thicken in the refrigerator. Simply stir in some vegetable broth when reheating to achieve a pourable consistency.


Diane Garvey @thebeetdrop

I love feeding people awesome vegan food. I've been a vegan chef in rest aurants for years in Boston, Chicago and Seattle. Now, I am an plant-based recipe creator and food videographer. I'm stoked to help people make living a vetgan lifestyle easy. Feel free to dm me any questions, I love talking about all things food-related!