Vegan Smoky Pink Pasta

Chop the roots off the beet, keeping about 2 inches either side and keeping the skin on

Boil up some water and cook the beetroot for about 30 mins, until soft

In the last 10 or so minutes, boil some more water and cook your pasta to package instructions

Drain the beetroot and run under some cold water (so you can touch it), then carefully peel the skin (and roots) off

Place the beetroot in a blender with the tofu and a splash of milk, blend and add more milk until reach a desired pasta sauce consistency

Drain the pasta, return to the saucepan and add the sauce

Stir and heat through

Serve with cashew parmesan