Preheat the oven to 425°F. Wrap the peeled beet in foil with a drizzle of olive oil and a pinch of salt, then place it in a ramekin. Roast for 50–60 minutes until fork-tender. Let it cool slightly before handling. If the center still feels firm, roast for another 10 minutes.

Drain the soaked cashews and add them to a blender with the roasted beet, salt, and plant-based milk. Blend until smooth and creamy. If the mixture is too thick, add a splash of milk to loosen it.

Cook the pasta according to package directions, reserving 1 cup of pasta water before draining. Set the pasta aside. The water should taste lightly salty to help season the sauce.

Melt dairy-free butter in a pan over medium heat. Add the shallot, salt, and pepper, and cook for about 5 minutes until soft and translucent. Stir in the garlic and cook for 1 more minute. Lower the heat if the garlic starts to brown.

Pour the beet-cashew cream into the pan. Add ½ cup of the reserved pasta water, sugar, basil, oregano, and chili flakes. Stir gently and cook for about 5 minutes until smooth and silky. If the sauce thickens too much, add more pasta water gradually.

Add the cooked pasta to the sauce and toss until evenly coated. Adjust the consistency if needed. Garnish as desired and serve warm. The pasta should look glossy and lightly coated, not dry or heavy.