Step 1

Drizzle olive oil evenly on garlic bulbs (leaving the skin on) and onion and air fry at 400 degrees F for about 12-15 minutes until well roasted. If you don’t have an air fryer, you can roast the onion and garlic in the oven at 425 degrees F for about 15-20 minutes until roasted. Alternatively, dice onion and peel and slice the garlic into thin slices and heat olive oil on a pan on medium-high heat and sauté onion and garlic for a few minutes until slightly browned.

Step 2

While the onion and garlic are roasting, cook pasta al dente according to instructions. Before the pasta is done cooking, save about 1/2 cup of the pasta water and set aside.

Step 3

Once onion and garlic are roasted, peel the garlic when cool enough to touch (the roasted bulbs should come out easily). Add peeled garlic and onion into a blender, along with tofu, lemon juice, nutritional yeast, miso paste, beetroot powder and salt and about half of the saved pasta water. Blend everything together until smooth. To make the colour more intensely pink, you can add more beetroot powder, if desired.

Step 4

Add the cooked pasta and the sauce into a large pan or wok on medium-high heat and mix well. Add the rest of the pasta water, if needed, to thin out the mixture. Cook for just a couple of minutes until everything comes together and pasta is cooked to your liking.

Step 5

Add any more salt and pepper to taste and enjoy right away.