Pink Beet Cashew Cream Pasta (Print Version)

# Ingredients:

→ Main Ingredients

01 - 3/4 cup soaked raw cashews, drained and rinsed
02 - 1 small red beet, peeled and cubed
03 - 1 box pasta (preferably fettuccine)
04 - 2 cloves garlic

→ Liquids

05 - 3/4 cup water
06 - 1/3 cup dry white wine
07 - 2 tablespoons fresh lemon juice
08 - 1/3 cup starchy pasta water
09 - 1/4 cup vegetable stock
10 - 1 tablespoon extra-virgin olive oil

→ Garnish

11 - Vegan parmesan for serving

# Instructions:

01 - Soak cashews overnight or boil for 10 minutes, then drain and rinse.
02 - Wrap beet in foil with oil and salt. Roast at 425°F for 50-60 minutes until tender.
03 - Blend cashews, water, roasted beet, garlic, lemon juice, and salt until smooth. Add beet gradually for desired pink color.
04 - Cook pasta. Simmer sauce with wine, pasta water, and vegetable stock. Toss with pasta and serve with vegan parmesan.

# Notes:

01 - Can substitute parsley for vegan parmesan

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