In a large pot heat the water for the pasta with 1/2 teaspoon of salt and cook the noodles.

While the noodles are cooking, peel the carrots and the garlic cloves and put both in a food processor. Process until fine.

In a smaller pot, heat a teaspoon of canola oil and pour in the shredded carrots & garlic.

Let it cook for about 5 minutes, while stirring occasionally.

Add in the tomato purée, balsamic vinegar, ground pepper and salt.

Let it cook for about 10 minutes, until it is hot & a bit reduced. Taste & add more salt to taste.

Place the cooked Spaghetti Noodles on a plate, add the Purple Bolognese Sauce and top with Cashew Parmesan, oregano and basil.