Golden Beet Pasta

1: Add flour and salt to a food processor; blend for 10-15 seconds.

2: Stream in golden beet juice until the mixture is crumbly and sticks together.

3: Knead the mixture into a dough ball for 2-3 minutes; wrap in cling wrap and refrigerate.

4: Blanch beet greens in boiling water for 2 minutes, shock in cool water, and blend with cashews, spring onion, chopped garlic, lemon juice, vegan parmesan, olive oil, and chili flakes until creamy.

5: Preheat oven to 350°F. Crumble tofu onto a tray, season with smoked paprika, salt, grated garlic, lemon juice, and olive oil; roast for 30 minutes.

6: Roll pasta dough into a 1 ft by 5-in sheet; slice into pasta after rolling to desired thickness.

7: Cook pasta in boiling salted water for 1-2 minutes.

8: In a sauté pan, add reserved pasta water and then the strained pasta; mix with vegan parmesan and pesto.

9: Serve plated with crumbled tofu and more vegan parmesan.