Preheat your oven to 425°F (220°C) for roasting the beetroot.

Wrap the washed beetroot in aluminum foil, drizzle with olive oil, season with salt, and roast for 50-60 minutes.

Soak raw cashews for at least 4 hours or use hot water for a quick soak of 30 minutes.

Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water.

In a skillet, drizzle olive oil and sauté minced shallot for about 5 minutes until translucent. Add minced garlic and cook for 1 more minute.

In a blender, combine soaked cashews, roasted beet, salt, and sugar; blend until smooth. Pour into the skillet with shallot and garlic, adding reserved pasta water to simmer for 5 minutes.

Add the cooked pasta into the skillet, toss to coat with the sauce and adjust with more reserved pasta water if needed.

Serve garnished with fresh herbs or red pepper flakes.