Soak the cashews in water for at least 4 hours or use boiling water for 20-25 minutes. Preheat the oven to 425°F (220°C) and prepare the beets and garlic.

Wrap each beet in foil and place alongside whole garlic cloves on a baking tray. Roast for 30-45 minutes until fork-tender.

While roasting, dice the shallots and sauté in a skillet with olive oil over medium heat for 5-7 minutes.

Blend roasted beets, garlic, soaked cashews, sautéed shallots, coconut milk, vegetable broth, lemon juice, and white wine vinegar in a blender until smooth.

Cook pasta in salted boiling water according to package instructions. Reserve a cup of pasta water, then drain the pasta.

Combine the pink sauce with the drained pasta, adding reserved pasta water if necessary. Heat on low for 2-3 minutes.

Toast walnuts in a pan for about 5 minutes. Optionally drizzle with honey or maple syrup and sprinkle with salt.

Serve the pasta topped with toasted walnuts and a garnish of fresh parsley if desired.