This vibrant, eye-catching sauce gets its color from beets, a sweet and earthy vegetable. Not only is this sauce flavorful and bright, but it proves that pasta does not need to be boring. Next time you decide to make pasta, substitute the marinara for an equally delicious sauce.
2 small beets, peeled, cooked and chopped
¾ cup cashews, soaked overnight
¼ cup coconut milk
⅓ cup pasta water
2 cloves garlic, peeled
½ tsp salt
1 lemon, juiced
1 box rigatoni
½ cup feta, crumbled
¼ cup pistachios or walnuts

In a food processor or blender, combine the cashews, beets, coconut milk, garlic, lemon juice and salt until smooth. Scrape down sides between intervals. Add desired amount of beet until desired color/taste is attained.
Boil pasta according to package directions and reserve ⅓ cup of pasta water.
Drain pasta once boiled and transfer to a pot.
Add sauce to the pot with the cooked pasta and gradually add pasta water. Combine until fully coated. Serve with feta and crushed pistachios on top.