Looking for a delicious and unique pasta sauce recipe? Look no further than this beet pasta sauce with cashews!

This sauce is perfect for any pasta dish, and it gives your meal an intense pink color that will wow your guests. Remember we are talking about here is a pink sauce that you can use over any traditional pasta. If what you are looking is to make actual pink pasta, check out our beet pasta dough recipe.

Beets are a versatile ingredient that can be used in many different dishes, and this pasta sauce is a great way to show off their flavor an color. Cashews on the other hand are a great source of protein, and will give this sauce an excellent creamy texture.

So why not give it a try? It is also super easy to make, it will literally be ready to serve in less than 35 minutes, and only 15 of those will actually require your attention.

Let’s take a look at the shopping list first.

List of ingredients

  • Beets
    1 Units
  • Raw, unsalted cashews
    140 Grams (g)
  • Garlic cloves
    1-2 Units
  • Salt
    1 Tea spoons (tsp)
  • Water
    3/4 Cups (c)

As you can see this sauce requires only five ingredients, two of which are water and salt, so it’s more like three. But if the shopping list is simple, wait for the preparation steps, there are only two!

Steps to make Beet pasta sauce recipe

  1. Cook the beet

    Cook the beet. We recommend steaming it for around 20 minutes, then peeling it once it cools down. You can also boil it, but it will preserve more of it’s nutrients if you steam it.

  2. Blend all the ingredients together

    Add all the ingredients (beet, cashews, garlic, water and salt) to a blender and blend them at high speed for around 60 seconds, or until the mix is smooth.

That’s it! Your beet sauce is now ready to go with any pasta of your choosing. We recommend you try it with some kind of unstuffed pasta first, to get to know it’s unique flavor, and then venture into mixing it with some stuffed pasta if you feel like it.

Remember that, as long as the pasta you choose is vegan, your dish will also be 100% vegan, since this sauce has not animal-based ingredients.


There is nothing like a good bowl of pasta with plain tomato sauce. Sure, there are plenty of more elaborate sauces which are great, but plain pasta with fresh tomato sauce will always be unique, classic, a reminder of what makes traditional Italian pasta so good.

A lot of people do not know how to appreciate pasta with plain tomato sauce, but that’s often because they haven’t tried, or are not used to the real thing anymore. Caned tomato sauces taste nothing like a good sauce made from fresh tomatoes, and so this simple dish is often considered boring or reserved for the kids menu. But don’t let industrialized food fool you, a good plain tomato sauce can be just as exquisite as any more elaborate sauce.

There are two keys to making a great tomato sauce for pasta: using fresh, unprocessed ingredients, and taking the time to let the sauce simmer until it is thick and flavorful. With this recipe, you are sure to create a dish that is both healthy and delicious. So what are you waiting for? Let’s get cooking!

List of ingredients

  • Fresh plum tomatoes
    1800 Grams (g)
  • Large onion
    1 Units
  • Garlic clove
    1 Units
  • Olive oil
    ¼ Cups (c)
  • White sugar
    Table spoons (tbsp)
  • Dry basil
    1 Table spoons (tbsp)
  • Dry oregano
    1 Table spoons (tbsp)
  • Salt
    1 Tea spoons (tsp)

Just by reading the list of ingredients you can already tell this is going to be good, and healthy! Just remember that, like with all simple recipes, the quality of the ingredients you put in is going to be determines how good the final result will be.

Steps to make Tomato sauce for pasta with fresh tomatoes recipe

  1. Prepare your skillet or pan

    Grab a large skillet and heat up the olive oil at medium heat.

  2. Cook onion and garlic

    Chop the onion and garlic and cook them for 8-12 minutes (until the garlic is golden and the onion translucent). Stir regularly so that the onion doesn’t burn.

  3. Add chopped tomatoes and spices

    Peel the tomatoes, chop them into small dices and add them to your skillet, together with the basil, oregano, salt and sugar (many people believe salt and sugar are “opposites”, but they are not, they achieve different thigs).

  4. Cook for 1 and a half to 2 hours

    Bring to a boil and then reduce the heat. Cook for 1 and a half to 2 hours stirring from time to time

That’s it! It is true that the sauce needs to cook for a long time, but that doesn’t mean it’s complicated at all! I takes only 4 simple steps which anyone can follow.

Tips and considerations

With the steps above you can complete this recipe from beginning to end, however, there are a few things you might want to keep in mind.

  • Depending on the acidity of your tomatoes you might need to add a little bit more sugar in order to compensate that acidity. 1 Tablespoon is a safe measure to begin with, but make sure to taste the sauce as you cook it and add a little bit more if needed.
  • Traditional fresh tomato sauce is chunky. However most of-the-shelf tomato sauces are thinner, smoother. You can also make your sauce thinner by running it through a blender.
  • Industrial tomato sauce has a deep red color, like the fresh tomatoes. However, when tomatoes are cooked they tend to oxidize, which makes their color change to a lighter shade of red, even orange. This is specially true if you run your sauce through a blender. Do not worry of your sauce looks more orangy than red, the color does not affect the taste.

Serving fresh tomato sauce

Serving this sauce is really easy. Simply boil your favorite type of pasta (really any kind of pasta goes well with fresh tomato sauce), drain it and mix it with the sauce for 30-40 seconds before serving.

If you have some handy you can add a few fresh basil leaves and parmesan cheese, and voila!

Why is this tomato sauce so much better than of-the-shelf ones?

There are a few reasons why industrial tomato sauce does not taste as good as the fresh version. Canned tomatoes are often lacking in flavor, and they can also be quite mushy. Additionally, industrial tomato sauces often have added preservatives and artificial flavors, which can alter the taste an color.

Finally, these mass produces tomato sauces are, by definition, produced in large quantities, which can affect the quality and flavor. When it comes to tomato sauce, fresh is always best!

Storing fresh tomato sauce

If you want to cook your fresh tomato sauce in larger quantities and save it for later, there are a few options.

  • Put it in bowl, cover it with plastic film and put it in your fridge for up to 3-4 days.
  • Boil a glass jar to sterilize it. Fill it with our sauce while the sauce is still hot. Put the lid on the tap and close firmly. Turn the jar upside down and let it cool down for 3-4 hours. This will seal the jar and make your sauce last for up to 6 months when stored in a dark, cool room.
  • Lastly, you can also freeze this sauce, either in bags or plastic containers. Your sauce will be good for up to 12 months when using this method.

From all the pesto recipes out there, Pesto a la Genovese is probably the most traditional, the one that comes to everyone’s mind when thinking about Italy and pasta with pesto sauce.

It is also an incredibly simple recipe which anyone can prepare. No matter how well you do in the kitchen, you can sure make pesto sauce in just a few minutes with this recipe.

As it happens with any recipe, the end results will only be as good as the ingredients you put into it. But in this case getting good ingredients is even more important, as the recipe requires no cooking, and therefore the flavors must come from the raw ingredients. Talking about ingredients, this will be your shopping list to make the traditional Genovese Pesto Sauce:

List of ingredients

  • Fresh basil leaves
    80 Grams (g)
  • Parmigiano-Reggiano cheese
    150 Grams (g)
  • Garlic cloves
    1 Units
  • Pine nuts
    30 Grams (g)
  • Extra virgin Olive oil
    150 Grams (g)
  • Salt

Fine Parmigiano, Pine nuts, virgin Olive oil… some of these ingredients are not cheap, but you must remember pasta doesn’t have to be an easy-to-make solution for people who don’t know how to or are lazy to cook. A good pasta dish can be as delicious as any other recipe, and trust us, this pesto is nothing like the pre-made pesto sauces you can find in the supermarket.

Actually, pesto sauce is probably one of the sauces where the difference between home-made and industrial is the biggest. Again, one of the reasons is probably the fact that all ingredients remain raw.

Moving on. Now that you have all your ingredients ready, it’s time to prepare the sauce. We promised anyone could it, and as you can see, we weren’t joking! It takes only 3 easy steps to make a delicious Pesto a la Genovese.

Steps to make Pesto Genovese recipe

  1. Wash the basil leaves

    Wash the basil leave and drain them very well. You might even want to use a paper tower to remove any excess water.

    This is important because olive oil will not mix with water, and therefore with the basil leaves if they are still wet.

  2. Chop ingredients together

    Put the basil leaves in the chopping bowl together with the parmesan cheese, pine nuts and garlic. Blend for approximately 20 seconds. (Blending time might vary depending on your blender, chopping bowl, and desired texture of the pesto sauce).

  3. Add olive oil and mix

    Pour the mix into a bowl and add the olive oil and salt. Emulsify until you get a smooth and consistent texture.

To serve pesto sauce simply pour the resulting mix on top of your already cooked pasta. Do not add the sauce to the pasta while it’s still cooking, or cook it in any other way. If you so it will quickly loose it’s vibrant green color and most of its flavor.

What types of pasta does Pesto go with?

Pesto is usually combined with unstuffed pasta, usually long-cut, like fettuccine or spaghetti, or ribboned, like fusilli.

The reason is to either allow the pesto to either lodge inside the folds of the pasta (in the case of fusilli) or to mix in between the elements while you roll them on you fork (like in the case of the spaguetti or fettuccine).

What else does pesto go with other than pasta?

If you’ve made pesto sauce to spare, or if you are craving the taste of fresh basil, garlic and parmesan but don’t feel like eating pasta, you can also use your pesto sauce on salads, toasts, sandwiches, replacing tomato in some pizzas, or just as the delicious sauce that it is to go with your favorite appetizers and dips.

How long will your pesto sauce be good for?

If you’ve made too much pesto sauce, don’t worry, the fact that the raw ingredients are mostly covered in olive oil plays in you favor. Jut put your sauce in a taper ware, or in a bowl covered with plastic film and put it in the fridge. The sauce will remain good for 7 to 10 days. You might notice that its green color darkens quickly, but that is only the top layer. When you are ready to use it again simply mix it all together and it will regain its bright color.

If you are not going to consume all the pesto sauce within 7-10 days, you can also freeze it and keep it in the freezer for months. Just remember NOT to put it in the microwaves to unfreeze, simply take it out of the freezer and leave it on the counter at room temperature. It will take 2-4 ours to unfreeze, depending on the size and shape of the container. If you put it in the microwaves, even on defrost mode, the ingredients will start cooking and the vibrant green color, together with a bit part of the flavors that make pesto delicious, will be gone.