⅓ cup pasta water, (the starchy stuff you get when the pasta is almost cooked)
¼ cup vegan parmesan cheese
Instructions
Make sure you soak the cashews overnight, or for at least 10 minutes with boiling water.
If you're roasting the beets. Preheat oven to 425F. Wrap beets in tin foil, drizzle with olive oil and sprinkle with salt. Roast for 50-60 minutes or until fork tender. Remove skin and set aside to cool. If you want to skip this and do something easy, just crack open a jar of pickled beets.
In a blender or small food processor, combine drained and rinsed cashews, water, a small amount of roasted beet, garlic, lemon juice, pesto and sea salt.
NOTE: You want to slowly add more beets until you reach the colour you want. The flavour infusion will be stronger if you add more beets. The colour will also be darker if you add a lot!
Blend on high for 2 minutes or until smooth.
Boil pasta, set aside ⅓ cup of pasta water, drain and set aside.
Bring a large skillet to medium heat, add the pink sauce and bring to a simmer. Add in white wine, starchy pasta water, vegetable broth, coconut milk and simmer on medium low until nice and bubbly.
Add in pasta and stir until pasta is fully coated. Stir in ¼ cup of vegan parmesan cheese. Serve sprinkled with additional parmesan cheese! Happy Valentine's Day!
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2020/02/05/valentine-vegan-pink-pasta/