Pink Pasta

Recipe also found on flavor made.us

Ingredients

3/4 cups cooked cashews

1 small red beet peeled, cut and cubed

1 tsp olive oil

1/4 tsp salt

2 cloves garlic

3/4 cup water

2 tbs fresh lemon juice

1/3 cup dry white wine

1/4 cup vegetable stock

9 oz pasta of choice

Parmesan cheese

Fresh basil for garnish

1/2 cup heavy cream

4 oz cream cheese

1, Cook cashews until tender or soak overnight

2. Preheat oven to 450

3. Drizzle beat cubes with olive oil, sprinkle with salt and wrap in foil. Cool 40 min or until tender.

4. In a blender combine cashews, garlic, water, lemon juice, and salt. Add one piece of beat until you have reached the desired color.

5. Blend on high until smooth

6. Bring pot of water to a boil. Add pasta and cook until al dente. Reserve 3/4 cup of water and drain pasta.

7. In a large pan over medium heat and blended sauce and bring to a simmer. Add heavy cream, cream cheese, pasta water, white wine and vegetable stock. Simmer on low for 10-15 min until thickened.

8. Add the pasta to the sauce and toss.

9. Top with grated parmesan and basil to taste.

10. Enjoy!