Beetleaf Vegan Pasta

READY IN: 23mins
Recipe by Food Snob in Israel

A delicious and healthy alternative to cheese sprinkled pasta. Even the cheese lover won't notice it's missing.

Top Review by Nanners

I just harvested my beets and this recipe was so handy for using up some of the beetleaf greens. I really enjoyed this recipe. The only change I made was to add 2 pre-cooked organic chicken sausages, sliced, along with the garlic (DH likes some meat at dinner). I also seasoned it with crushed red pepper flakes. Definitely don't skimp on the garlic - the 4 sliced cloves add a lot of flavor. I used a chunky tomato sauce and the combination of the tomatoes with the greens was lovely and looked very appetizing.

Ingredients Nutrition


  1. Wash and pat dry beetroot leaves.
  2. Coarsely slice into strips.
  3. Place in frying pan with olive oil over a med low flame and cover.
  4. While beetroot leaves are wilting slice up the garlic.
  5. When leaves begin to wilt add the garlic to the pan and toss/stir. Add a bit of salt to taste.
  6. Cover again stirring occasionally until the garlic becomes translucent.
  7. Remove from heat.
  8. Make pasta according to directions on bag.
  9. Add cooked leaf/garlic mixture to pasta.
  10. Add some canned or homemade tomato sauce and freshly ground black pepper.
  11. Eat and enjoy.

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