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In a blender, combine the cashews, beets, coconut milk, garlic, lemon juice, and salt until smooth. Start by adding a small amount of beet until you get the desired color.
Boil pasta according to package directions, reserving a ⅓ a cup of pasta water.
Add the pink sauce to a pan, with the cooked pasta and pasta water, and combine until coated. Serve immediately with vegan feta and crushed pistachios.