1Preheat oven to 200°C fan / 425°F and line a roasting tray with baking paper.
2Preheat oven to 200°C fan / 425°F and line a roasting tray with baking paper.
3Preheat oven to 200°C fan / 425°F and line a roasting tray with baking paper.
4Slice beetroot into wedges and place on the tray.
5Slice beetroot into wedges and place on the tray.
6Slice beetroot into wedges and place on the tray.
7Slice the top off the garlic bulb to expose the cloves and add to the tray.
8Slice the top off the garlic bulb to expose the cloves and add to the tray.
9Slice the top off the garlic bulb to expose the cloves and add to the tray.
10Drizzle with olive oil and wrap the bulb in baking paper.
11Drizzle with olive oil and wrap the bulb in baking paper.
12Drizzle with olive oil and wrap the bulb in baking paper.
13Roast for 30 minutes, or until beetroot is tender.
14Roast for 30 minutes, or until beetroot is tender.
15Roast for 30 minutes, or until beetroot is tender.
16Meanwhile, drain soaked cashews and add them to a high-speed blender along with torn tofu, nutritional yeast, oat milk, lemon juice, 1 tbsp olive oil, salt, and pepper.
17Meanwhile, drain soaked cashews and add them to a high-speed blender along with torn tofu, nutritional yeast, oat milk, lemon juice, 1 tbsp olive oil, salt, and pepper.
18Meanwhile, drain soaked cashews and add them to a high-speed blender along with torn tofu, nutritional yeast, oat milk, lemon juice, 1 tbsp olive oil, salt, and pepper.
19Blend until smooth, adding water if needed.
20Blend until smooth, adding water if needed.
21Blend until smooth, adding water if needed.
22Scoop out the tofu cream cheese into a bowl.
23Scoop out the tofu cream cheese into a bowl.
24Scoop out the tofu cream cheese into a bowl.
25Cook pasta in salted boiling water until al dente.
26Cook pasta in salted boiling water until al dente.
27Cook pasta in salted boiling water until al dente.
28Add roasted beetroot to the blender along with the squeezed garlic cloves, most of the dill, oat milk, salt and pepper.
29Add roasted beetroot to the blender along with the squeezed garlic cloves, most of the dill, oat milk, salt and pepper.
30Add roasted beetroot to the blender along with the squeezed garlic cloves, most of the dill, oat milk, salt and pepper.
31Blend until smooth and transfer to a saucepan to heat through on low-medium heat.
32Blend until smooth and transfer to a saucepan to heat through on low-medium heat.
33Blend until smooth and transfer to a saucepan to heat through on low-medium heat.
34Add cooked pasta to the sauce, adding splashes of pasta water to loosen.
35Add cooked pasta to the sauce, adding splashes of pasta water to loosen.
36Add cooked pasta to the sauce, adding splashes of pasta water to loosen.
37Season to taste.
38Season to taste.
39Season to taste.
40Serve pasta topped with tofu cream cheese, olive oil, pepper and remaining dill.
41Serve pasta topped with tofu cream cheese, olive oil, pepper and remaining dill.
42Serve pasta topped with tofu cream cheese, olive oil, pepper and remaining dill.