Morning made simple

This creamy, vibrant, and completely vegan pasta is a great way to brighten up your dinner and sneak some veggies into your meal. Topping with mint adds an unexpected and delightfully fresh note to this otherwise earthy fall dish.


  • 16 ounces of your favorite pasta, gluten-free as needed
  • 1/2 cup Forager Project Unsweetened Plain Cashewmilk Yogurt
  • 8 ounces cooked beets
  • 1/2 cup vegan parmesan cheese
  • ¼ cup olive oil
  • ⅓ cup reserved pasta water
  • ¼ teaspoon sea salt
  • 2 whole garlic cloves
  • Garnish: chopped mint, vegan parmesan cheese


  • Measure out all ingredients.
  • Cook the pasta first. Fill a large pot with water, and bring it to a boil. Follow the instructions on your pasta package for cooking your pasta. 
  • Once the pasta is cooked, drain the water, and save ⅓ cup of the water to use in the sauce. Toss the pasta lightly in olive oil so it doesn't stick, and set aside. 
  • Next, make the beet sauce. To a blender, add in the Forager Project Unsweetened Plain Cashewmilk Yogurt, beets, vegan parmesan cheese, olive oil, salt, garlic, and reserved pasta water. Blend until smooth and creamy.
  • Pour the beet sauce onto the cooked pasta in the saucepan. Turn the stovetop heat to medium-low, and toss the pasta in the beet sauce. Allow the pasta to cook in the sauce for 5 minutes. 
  • Serve the pasta with chopped mint and more Forager Project vegan Organic Parmesan Cheese for garnish. Enjoy!