Rose Ratatouille Pasta with Cashew Alfredo Rosé Sauce

For the Cashew Alfredo Rosé Sauce: Soak raw cashews for at least 4 hours, preferably overnight. In your food processor, combine the soaked cashews, 1/2 tsp sea salt, 3 finely minced cloves of garlic, 3 tbsp nutritional yeast, 1 tsp apple cider vinegar, and 1 1/4 cups water or bone broth (bone broth adds the best flavor!). Process until smooth and creamy. If the sauce is too thick, add a pinch more water or bone broth and blend again. Taste and adjust salt and pepper to suit your palate. Then, add the roasted veggies, cooked pasta, and the prepared cashew sauce to a pan and give it a good toss. The juicy, blistery tomatoes from the roasted vegetables, along with their resulting juices, will naturally tint your sauce red. Serve immediately. Top with a sprinkle of red pepper flakes, hemp hearts for protein, and fresh basil or oregano. Enjoy!