MASALA BEET PASTA! 🍝

Soak cashews overnight or “flash soak” by soaking in hot water for at least one hour.

Heat the olive oil in a medium saucepan over medium heat. Once it shimmers, add the mustard and cumin seeds - once they splutter after about 30 secs, add the shallot. Cook until the shallot starts to get some color, then add the garlic and ginger. Cook everything together until lightly browned. Now add the ground coriander, ground cumin, ground turmeric, cayenne, and salt. Toast the spices for a couple minutes. Add the tomato and cook until the tomato is completely soft. Remove from heat and let cool.

In a blender, combine the cooked beets, soaked cashews, tomato masala mixture and veggie broth. Blend until smooth - scrape down the sides of the blender or add extra vegetable broth to get the sauce to your desired consistency. Season to taste with salt.

Cook pasta according to the instructions on the package. Drain, reserving 1/4 cup pasta water in the pot. Add the sauce and mix to combine.

Garnish with cilantro and black pepper!