Prep 0 mins
Cook 20 mins
This recipe originally came from VeganChef.com. The original called for lacinato kale (aka dinosaur kale, the bumpy variety), but I used the variety I was growing- Siberian kale (a flat variety with a kind of scalloped edge). I'm sure any variety of kale would be fine.
- 1 1⁄2 cups onions, diced
- 2 tablespoons olive oil, divided
- 4 cups beets, peeled, and diced
- 8 cups kale, roughly chopped
- 1 tablespoon garlic, minced
- 3 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh thyme
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 lb penne or 1 lb rigatoni pasta or 1 lb farfalle pasta
- 2 tablespoons nutritional yeast flakes
- In a large non-stick skillet, saute the onion in 1 T. of the olive oil for 3 minutes to soften.
- Add the beets and continue to saute the mixture an additional 7-8 minutes, or until the beets are crisp-tender.
- Add the kale and garlic and saute an additional 3 minutes.
- Add the fresh herbs, salt, and pepper, continue to saute the mixture until the kale starts to wilt, and then remove the skillet from the heat.
- Meanwhile, in a large pot of salted boiling water, cook the penne pasta until al dente.
- Remove 1 cup of the pasta cooking liquid and set aside. Drain the penne pasta well and return it to the large pot.
- Add the reserved cooking liquid, remaining 1 T. of olive oil, and nutritional yeast, and toss well to thoroughly coat the cooked pasta.
- Add the sauteed vegetable mixture to the pasta, toss well, and watch the pasta turn a vibrant rosy color. Transfer the mixture to a large platter or bowl for service.