Dairy-Free, Dinners, Gluten-Free, Mains, Pastas, Two Servings, Vegan, Vegetarian
Comments 4

Creamy Chive Pasta with Beet Petals

Beet PastaI think I said in a previous post that I’m not really a beet person, except for in a juice I make. I need to amend that statement: I’m not really a beet person, except for that one juice I make, and this pasta. I modified a beet “ravioli” small-bite recipe from Kris Carr’s cookbook, Crazy Sexy Kitchen (which, I love and highly recommend) to create this slightly heartier dish.

This is a great summer pasta: it’s light, yet filling; has vibrant colors; and requires very little time in front of a stove. The only thing that needs cooking is the pasta and shallots. You could even modify this to be a side salad by shredding the beets and leaving out the pasta. Maybe even roll that salad up into a tortilla or spring roll wrap to take on the go! Lots of options.

Hope you like this one as much as I do!

Creamy Chive Pasta with Beet Petals
Prep time: 15 min |  Cook and serve time: 20 min |  Ready in: 1 hour, 10 min
Serves two

Beet Pasta with Creamy Chive Sauce

2 medium beets (I used one red and one yellow)
2 servings of dry pasta—about 2 cups, cooked (I used a gluten-free fettucine)
1/2 cup cashew cream
1/4 cup diced chives
2 tablespoons nutritional yeast
1/2 teaspoon onion powder
1/4 teaspoon salt, plus a little more to taste
1 teaspoon oil
1 shallot


  1. Make cashew cream.
  2. Cut off the ends of the beets and peel outside layer off with a potato peeler.
  3. Continue to use the potato peeler (or you can use a mandolin) to create thin beet “petals.”
    Beet Petals
  4. Dice chives.
  5. In a small bowl, stir together cashew cream, chives (reserve 1 tablespoon for garnishing), salt, nutritional yeast, and onion powder.
    Creamy Chive Sauce
  6. Slice the shallot into thin pieces.

Cook and serve:

  1. Cook the pasta according to the package’s instructions.
  2. Pour 1 teaspoon of oil into a small skillet on medium heat. Add shallot slices and cook until browned, 2 to 3 minutes. Set aside.
  3. In a large bowl, toss together pasta, beets, and shallots.
  4. Divide between two plates, garnish with chives, and sprinkle with salt, to taste.

Beet Petals with Creamy Chive Pasta
Beet Petals with Creamy Chive PastaBeet Pasta


  1. Pingback: Cashew Cream Cheese Four Ways | Pine and Crave

  2. Pingback: Baked Potato Chips | Pine and Crave

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s