Rosé Chili Crisp Pasta

1: In a blender, combine the cashews, water, and salt for the cream and blend until smooth.

2: In a large pan, over medium heat, add the chili crisp and warm for a minute to toast the spices.

3: Add the shallot and garlic and stir to combine.

4: Add the tomato paste and stir to combine.

5: Pour in the cream and stir to combine. Add half the vegan parm. If the sauce looks too thick, add a few splashes of pasta water.

6: Pour in the cooked pasta and mix to combine.

7: Serve up and top with more parm and chives. If desired, add more chili crisp for extra spice.