Soak cashews in boiling water for 30 minutes or boil for 10 minutes. Drain and rinse.
Prepare the beets by tossing the peeled and cut beets on a parchment-lined sheet pan with 2 tbsp olive oil, a big pinch of salt and pepper, thyme from 2 fresh sprigs and roast for 25 mins - 30 mins until fork tender.
While the beets are cooking, cook the pasta in salted water according to package directions. Reserve 1 1/2 cups of pasta water.
Once the beets are done cooking, make the pink sauce in a blender. In a blender, combine beets, rinsed and drained cashews, nutritional yeast, garlic cloves, lemon juice, salt, pepper and 1 cup pasta water. Blend on high for 2 minutes or until smooth. Add more pasta water to help blend if needed.
Add pink sauce to a medium frying pan and bring to a simmer, simmer on low until warmed through, just a few minutes and adjust seasoning with more salt and pepper if needed. Thin with more pasta water if desired.
Add in pasta and stir noodles until coated. Serve topped with a mixture of walnuts, shredded parmesan cheese and fresh thyme.
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Notes
Want to use another kind of pasta? Try penne or fusilli.Use gluten free past if desired.Forgot to reserve the pasta water? Try vegetable broth or warm water, you may just need to add a bit more salt when adjusting the seasoning.