Roasted Beet & Cashew Pasta Sauce

Chop the beet into quarters and poke holes in it to cook quicker. Line a sheet pan with parchment paper and add the beets, half onion and whole head of garlic. Drizzle with olive oil and sprinkle with sea salt and black pepper. Roast in the oven at 375 degrees for 30-40 minutes or until beets are soft (you may have to remove the garlic and onion earlier, depending on your oven).

Boil your pasta of choice according to the package directions and add a large generous pinch of sea salt. Once the pasta is almost done, scoop or make sure to reserve at least 1/3 cup of the pasta water.

Once the beets, onion and garlic are finished roasting, let them cool down and add them to a blender, squeezing the garlic cloves out (I add about half of the head, you can add more for a deeper roasted garlicky flavour).

Then add the remaining ingredients and blend until smooth. Pour over the pasta, (reserve some separately for later) and garnish with fresh parsley or basil and freshly cracked black pepper. Enjoy!!