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!)