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Jillian Harris


Perfectly Pink Pasta

Happy Friday loves!! Valentine’s Day is RIGHT around the corner and we’ve been busy planning and creating SO MUCH Valentine’s Day content to share with you! From DIY’s to gift guides to perfectly PINK PASTA, you’re going to be ready and inspired to your little heart’s content!!

So, to kick our Valentine’s Day content off, we’ve decided to share our Perfectly Pink Pasta recipe with you!! Now, the great thing about this pasta is that it’s fairly quick to prepare because we decided to use premade noodles (you can use ANY pasta noodles you wish, whether it be Rigatoni, Fettuccini, Penne, or Spaghetti … you decide!) but if you’re looking to put a little extra LOVE into this dish, feel free to get all Martha Stewart on us and make your own homemade noodles … (extra points go out to the person who does that … and we want to see photos of it too!!!) LOL!!

Mackenzie came up with this recipe and all of us girls got to be the taste testers (even Leo got in on this!) and all of us absolutely LOVED AND DEVOURED IT!! It’s so freakin tasty! Not only is the sauce pink but because the beets (which is what is used to colour the sauce) have such a vibrant colour, that when you mix the noodles in with the pink sauce, it actually turns the noodles pink as well!!! It’s such a fun pasta to whip up for your lover, or for your girlfriends … and it obviously tastes best with a glass of Rosé!

Ps. Don’t forget to check out my Valentine’s Day Shop page HERE for more V-Day inspo!!

Jillian Harris Perfectly Pink PastaJillian Harris Perfectly Pink Pasta


  • Heaping 1/2 cup soaked raw cashews, drained and rinsed
  • 3/4 cup water
  • 2-3 cloves garlic
  • 1 small beet, sliced into 1-inch pieces
  • Salt, to taste
  • 1/3 cup white wine
  • 1 tbsp concentrated vegetable bouillon OR 1/4 cup vegetable broth
  • 2 tbsp lemon juice
  • 1 box favourite fancy pasta
  • 1/3 starchy pasta water

Jillian Harris Perfectly Pink PastaJillian Harris Perfectly Pink Pasta


  1. Soak cashews overnight, or for at least 10 minutes with boiling water
  2. Preheat oven to 425. Wrap cubed beets in tin foil, drizzle with olive oil and sprinkle with salt. Roast for 50-60 minutes or until fork tender.
  3. In a blender, combine drained and rinsed cashews, water, roasted beet, garlic, lemon juice, and salt. Start by adding just a few small pieces of beet and work your way up until you reach the level of pink or ‘beet’ flavour you desire. Blend on high for 2 minutes or until smooth.
  4. Boil pasta and set aside. Save 1/3 cup starchy pasta water.
  5. Bring a large skillet to medium heat, add pink cream sauce and bring to a simmer. Add in white wine, starchy pasta water and vegetable bouillon, and simmer on low until warmed through. Taste and adjust seasoning at this point.
  6. Add in pasta and stir until pasta is fully coated.
  7. Serve with vegan Parmesan cheese! ENJOY!

Jillian Harris Perfectly Pink PastaJillian Harris Perfectly Pink Pasta

Are you going to give it a try?? If so, make sure to post photos of your pink pasta creations over on my Facebook page!!!



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  1. Natashia

    January 26th, 2018 at 11:35 am

    This looks so beautiful would love to make but have food allergies to cashews.

  2. Shannon

    January 26th, 2018 at 11:51 am

    Making this for sure. Thanks for the idea and it being an easy one?

  3. Justine

    January 26th, 2018 at 2:48 pm

    This looks amazing. Just a question… I’ve tried making some versions of vegan cheese sauce, but I find that it ends up gritty. Does yours? Or am I not blending long enough? I almost feel like I should strain it, like the nut milk. Im afraid this beet pasta might be gritty too?

    Another Valentine’s Day or cookbook suggestion: beet risotto. Sooo good. Thanks

  4. Maggie

    January 26th, 2018 at 2:53 pm

    I’m allergic to tree nuts. Any suggestions as a substitute for the cashews?

    Thank you Jillian and team. You inspire me on a daily basis. I would love to start incorporating more plant based food choices in my life but am struggling as I am allergic to most nuts. Any and all suggestions are welcome.

  5. Tracy

    January 26th, 2018 at 4:56 pm

    Is there another option to the white wine?

  6. Chinyere

    January 26th, 2018 at 5:13 pm

    This looks great! I wish team jilly had a cooking /YouTube channel

  7. Jillian Harris

    January 29th, 2018 at 9:17 am

    This is something we’re working on!!!! XOXOXO You can check out my YouTube channel here,

  8. Jessica

    January 26th, 2018 at 6:42 pm

    Love the silverware on this post! Where is it from?

  9. Chelsea

    January 26th, 2018 at 9:31 pm

    Sounds amazing! Do you have a suggestion for vegan Parmesan? I’m sure you’ve mentioned your favourites before and I just missed it lol

  10. Jillian Harris

    January 29th, 2018 at 1:34 pm

    I love Follow Your Heart Dairy Free Parm!! XOXO

  11. Erika

    January 28th, 2018 at 10:39 am

    This recipe is absolutely amazing!!! I just read it and had to try and my mind is completely blown!!! It’s healthy, delicious, easy and PINK, what more could you possibly desire?!?!? This will definitely become one of my regular dishes.

  12. Kate

    January 29th, 2018 at 11:09 am

    Looks delish! Quick clarification – when it calls for one beet, is that literally one round beet or one clump of beets like in the photo? One single beet doesn’t seem like much 🙂 Thanks!

  13. Jillian Harris

    January 30th, 2018 at 9:08 am

    Yes, it’s one whole beet!! XOXO

  14. Irene

    February 6th, 2018 at 8:31 am

    I am not vegan and thus still looks amazing!! Hoping to try it tonight! One question though – did you ever peel the beets (either before or after roasting) or just left them whole since they are being puréed? Thanks:)

  15. Jen

    February 6th, 2018 at 12:31 pm

    Hello! SUPER Jill, and Team Jilly fan here! Just wondering which pasta you are using in this recipe? It is such a cute shape and I have seen you guys using it in other recipes, but haven’t found anything similar in stores here (White Rock BC). Thanks Ladies!


  16. Laura

    February 8th, 2018 at 12:31 am

    I made this tonight and my 2.5 year old daughter gobbled it up! It was a hit with my beet detesting husband as well! Good thing I have left over beets so I can make this again next week!

  17. Jillian Harris

    February 9th, 2018 at 9:21 am


  18. Kelsey Peters

    February 8th, 2018 at 4:35 pm

    Hi Jill! I was wondering if I could use this recipe with gnocchi? Would this alter the taste significantly?
    Please let me know, I’m planning on making it for my boyfriend of valentines day but want it to turn out good. Thanks, Kelsey <3

  19. Jillian Harris

    February 9th, 2018 at 9:19 am

    Hmmmm it should be awesome with gnocchi!!!! I would give it a little trial first, just in case, but it should be great!! XO

  20. ally

    February 8th, 2018 at 6:18 pm

    SO GOOD!!! Tried this tonight and only had to add a bit of a thickener since it was a bit runny. Highly recommend!!

  21. Jillian Harris

    February 9th, 2018 at 9:19 am

    Woohoo!!! So glad to hear you liked it Ally!!! XOXO

  22. Katelyn

    February 14th, 2018 at 2:24 pm

    Made this pasta tonight for Valentines and it turned out so amazing!! I used red wine as thats all i had and it was an awesome colour 😀 Even my 1 year old loved it

  23. Shelbi

    February 15th, 2018 at 7:59 pm

    This is so delicious!! I made it tonight and I think it’ll be a new staple in our house. I made too much pasta so there wasn’t enough sauce, and I’d definitely add more beets to the sauce next time…but ultimately SO tasty! Thanks so much for posting!

  24. Jillian Harris

    February 16th, 2018 at 8:11 am

    Yay!!! I’m so happy to hear that you loved it!!! XOXO

  25. D. Clarke

    February 18th, 2018 at 8:03 am

    I used sunflower seeds instead of cashews to make it nut free. It was delicious! Thanks for this creative dish.

  26. Jillian Harris

    February 19th, 2018 at 3:03 pm

    Good idea!!!! How much did you use??

  27. D. Clarke

    February 19th, 2018 at 6:06 pm

    I used 1/2 cup of raw sunflower seeds soaked overnight, rinsed and drained. Just like your awesome recipe only nut free. It worked great. It was so colourful and delicious!

  28. Jillian Harris

    February 20th, 2018 at 11:17 am

    AMAZING!!!! XO

  29. Amir najam sethit

    February 23rd, 2018 at 3:54 am

    It looks so beautiful. I never heard about pink pasta. I like your recipe and I want to try it.

  30. Diana

    September 13th, 2018 at 5:52 pm

    Okay so I know this post is a little late! But I loveeeeeeee this RECIPE Jill!!! I know you will be busy with your new little one but hopefully you will have more specialty recipes like this coming up for October and hopefully another Valentine’s Day one. Can’t wait for your cookbook!!! Where can I post pictures of the recipes of yours that I’ve made? Even though they will not be professionally taken and is beautifully done as yours:) .. I know you mentioned you want to see from us how they have turned out.

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