The Chef Bae x RMS Beet Pasta

June 28, 2024

The Chef Bae x RMS Beet Pasta

A pasta dish that is gluten free, plant-based, and every bit as pretty and clean as RMS' products?! Talk about glowing from the inside out!
Prep Time 2 hours 45 minutes
Cook Time 25 minutes
Course Main Course
Servings 4 servings


  • 15 oz Pasta
  • 1 cup Raw Unsalted Cashews, soaked in room temp water for 2 hours
  • 1 large or two small Beet(s) peeled and diced (should be 1 cup)
  • 2 Tbsp Nutritional Yeast
  • 1 ½ Tbsp Lemon Juice
  • ¾-1 teaspoon Fine Sea Salt
  • ½ tsp Black Pepper
  • ¼ cup Olive Oil
  • 3-4 Tbsp Reserved Pasta Water for consistency
  • Fresh Basil for garnish
  • Vegan Parmesan for garnish
  • Edible Flowers for garnish


  • Soak your raw cashews for 2 hours in room temperature water.
  • To roast beets: Peel 1-2 beets with a vegetable peeler, being sure to cut off the root end and the stem end, and chop into bite-sized pieces. Place beets on a large piece of aluminum foil then wrap to form a foil packet of beets. Roast at 400°F for about 45 minutes until the beets are tender.
  • In a food processor, add the roasted beets, soaked cashews, nutritional yeast, lemon juice, sea salt, black pepper, and then pulse. Slowly add in the olive oil as you blend and stop once the texture is smooth and set aside.
  • Bring a pot of water to a boil. Salt the water and cook the pasta according to the package directions. When done, drain and set aside, but reserve some pasta water for consistency.
  • In a large saucepan, add your beet mixture to your cooked pasta and pour in some of the reserved pasta water to reach your desired consistency. Stir to combine. Cook until just warmed through.
  • Garnish with vegan parmesan cheese, fresh basil, and edible flowers.
  • Serve or store in air tight container in the fridge for up to a week. Enjoy!