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Export 9 ingredients for grocery delivery
Step 1
Soak cashews overnight, or boil for 10 minutes
Step 2
Preheat oven to Wrap beets in tinfoil. Drizzle with olive oil and sprinkle with salt. Roast for 50-60 minutes until tender
Step 3
In a blender, combine rinsed and drained cashews, water, roasted beet, garlic, lemon juice, and salt. Start by adding just a few cubes of beet until you get your desired pink colour. Blend on high for 2 minutes or until smooth
Step 4
Boil pasta and set aside. Save 1/3 cup of the starchy pasta water.
Step 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.
Step 6
Add in pasta and stir until coated.
Step 7
Serve with vegan parmesan cheese (I didn't have any and used fresh parsley instead!)
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