Penne Pasta with Beetroot Sauce

1 cup raw cashews⁠
1/2 brown onion ⁠
2 medium size cloves garlic⁠
1 small birds eye red chilli⁠
1 large whole beetroot (or cooked)⁠
Olive Green Organics GF amaranth and rice penne.⁠
Nuts of choice (we’ve used a handful of pine nuts⁠)
Salt and pepper⁠ ⁠

Method:

1. Wash and peel the beets and then boil until soft (about 20 minutes on high heat but skip this bit if you got pre cooked beets)⁠
2. Meanwhile, place cashews in a pot of boiling water and cook until soft (about 5 minutes). Do the same for the pasta and ensure you add salt to your pasta water.⁠
3. Finely diced onion, garlic and chilli and sautee until translucent and fragrant. Crush your nuts of choice and pan fry until toasted.⁠
4. When beets are ready, place beets and 1/2 cup of water from the pot you cooked them into a blender and mix. Add cashews, onion, garlic, chilli and a bit of salt and pepper. Blend on high until smooth.⁠
5. Once the pasta is ready, turn off the heat and take 1 cup of the pasta water and add it to your blended beet sauce. Mix until smooth and then cook the sauce in a frying pan until heated. You can add more water and balance here where required.⁠
6. Drain the pasta, toss with olive oil and then add beetroot sauce. Top with your favourite nuts and enjoy!