Ingredients

• 1 Cup Cauliflower about 6 florets
• 2-3 Beets cut into quarters
• 1 Shallot peeled
• 3 large garlic cloves peeled
• 2 T Olive Oil
• 1 Tsp of each Salt/Pepper + more to your personal preference
• 1 Cup Veggie Broth
• 3/4 Cup Soaked Cashews (if using Vitamix, not necessary to soak)
• 1/2 Cup Vegan Parm or nutritional yeast
• 2 T Butter (optional!) I love Miyoko's plant based butter
• Handful Parsley (optional) chopped

Instructions

1. Set oven to 400 degrees. Toss cauliflower, beets, shallot, and garlic in olive oil & salt pepper. Arrange on baking sheet. Bake for 20 minutes. (keep an eye on oven to be sure the veggies (especially the garlic) become slightly brown & not blackened). Toss midway through on baking sheet if necessary.

2. While baking add other ingredients (cashews, nutritional yeast or parm, butter and veggie broth) to blender.

3. Cook pasta according to package instructions and set aside. (Do not rinse with water). The sauce sticks to the pasta better when it's not rinsed.

4. Remove veggies from oven and add to blender. BLEND everything on high until smooth and warmed throughout.

5. If you're using a Vitamix, blend together until it' steamy. If not using Vitamix, you may want to add sauce to a saucepan and heat over stove until it gets to your desired temperature.

6. Divide pasta between bowls and pour pasta sauce over each. Top each serving with more vegan parm or regular parm + parsley! Whatever you wish :)