Trim about a third of the top of the garlic head to expose the cloves.
Place the garlic head and sliced red onion on a baking sheet.
Drizzle them with a tablespoon of olive oil for exquisite caramelization.
Roast for 45 minutes, or until tender and beautifully browned.
Let the roasted garlic and onion cool before squeezing out the soft garlic cloves.
Preparing the Creamy Beetroot Sauce
In a high-speed blender, combine the roasted garlic and onion with the remaining sauce ingredients: olive oil, pre-cooked beetroots, feta cheese, Greek yogurt, Himalayan sea salt, pepper, water, and soaked cashews.
Blend until the mixture is velvety smooth and boasts that signature brilliant pink color that will make your Barbie Pasta a visual delight.
Cooking the Pasta
In a large pot, bring water to a boil and cook the low-carb pasta following the package instructions.
Carefully drain the pasta 5 minutes before the suggested cooking time.
Don't forget to reserve a cup of pasta cooking water. This reserve will come in handy later for adjusting the sauce's consistency.
Combining Pasta and Sauce
Return the drained pasta to the pot.
Pour the luscious beetroot sauce from the blender over the pasta.
Gently stir until the sauce and pasta are thoroughly warmed. Be cautious not to overheat the sauce; simply warm it to ensure every bite is delectable.
Serving and Garnishing
Plate your Barbie Pasta with artistic flair, showcasing its gorgeous pink hue.
For a delightful crunch, sprinkle a generous handful of roasted cashews and a sprinkle of finely chopped parsley on top.
Serve your masterpiece with pride and savor every bite of this gourmet delight.