This savoury beet pasta sauce is made with cooked beets, coconut milk, cashews and lemon zest.  Naturally vegan, serve it with pasta for an easy weeknight meal.

1. Add beets, cashews, milk, nutritional yeast, garlic, lemon zest/juice & salt to blender.

2. Blend until completely smooth.

3. Cook pasta. Drain and set aside.

4. To empty pan, add sauce. Cook 3 mins until bubbling gently.

5. Add pasta and coat evenly in sauce. Heat through.

6. Serve topped with arugula and vegan cheese.