Creamy Red Beet Pasta

• 2 medium-sized beets
• 1 cup cashews, soaked for 3 hours*
• 1 tablespoon avocado oil
• 1 medium onion, diced
• 3 garlic cloves
• 2/3 cup coconut milk
• 1 teaspoon salt
• 4 servings Kaslo Sourdough Whole Wheat Pasta

Step 1 Cut beets into quarters and steam for 15 minutes or until soft.

Step 2 Meanwhile, dice the onion and mince garlic. Add to a saucepan with avocado oil and cook on medium heat until onions are translucent.

Step 3 Once the beets are cooked, peel the skin and add to a high-speed blender with soaked cashews (drained), onions, garlic, coconut milk and salt.

Step 4 Boil a large pot of water with a pinch of salt. Add Kaslo Sourdough whole wheat radiatori pasta and cook for 5 minutes. Drain and combine with creamy beet sauce.

Step 5 Sprinkle with vegan parmesan and parsley flakes. Serve and enjoy!