Pink Pasta - With A Creamy Vegan Vegetable Sauce

• 1 beetroot
• 3 carrots
• 1 zucchini
• 1 shallot
• 1 piece ginger (about 1 inch long)
• 1 small chili
• freshly ground black pepper
• salt
• 400 grams pasta
• 1 sprig basil
• 1 sprig parsley
• 1 tablespoon natural almond butter

1. Preheat your oven to 220u0b0C/440u0b0F. Wash your vegetables. Cut into cubes of about 1-2cm in size.
2. Pour half the oil onto a baking sheet and heat in the oven for 2 minutes. Meanwhile peel the garlic and the onion. Roast the them on your preheated baking sheet for 2 minutes - meanwhile chop the ginger and the chili into small pieces.
3. Pour 2/3 of the sauce over the pasta, toss until well coated, then drizzle with the remaining sauce. Decorate with a few basil leaves and serve immediately.

beetroot, carrots, zucchini, shallot, ginger, chili, freshly ground black pepper, salt, pasta, basil, parsley, natural almond butter

Taken from food52.com/recipes/38225-pink-pasta-with-a-creamy-vegan-vegetable-sauce (may not work)