Creamy Beet Pasta

Preheat oven to 400°F. Add cashews to a bowl and cover with 3 cups of boiling water for 30 minutes until soft. Rinse, peel, and chop beets and add to a baking sheet with olive oil, salt, and pepper, then toast for 30-35 minutes, flipping in between. Bring a large pot of salted water to a boil, add penne and cook for 8-11 minutes, making sure to reserve pasta water. Chop onion and sauté in a pan over low-medium heat with olive oil until translucent. Add minced garlic and cook for another minute. Add beets, drained cashews, lemon juice, nutritional yeast, salt, and pepper to a blender. Slowly add some reserved pasta water and blend, adding more water to make it creamier. Pour over the pasta and top with additional salt and pepper.