Beetleaf Vegan Pasta

"A delicious and healthy alternative to cheese sprinkled pasta. Even the cheese lover won't notice it's missing."
 
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Ready In:
23mins
Ingredients:
7
Serves:
4
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ingredients

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directions

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

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Reviews

  1. 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.
     
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