Radiant Beet and Kale Pasta

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.

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 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

Directions

1. In a large non-stick skillet, saute the onion in 1 T. of the olive oil for 3 minutes to soften.
2. Add the beets and continue to saute the mixture an additional 7-8 minutes, or until the beets are crisp-tender.
3. Add the kale and garlic and saute an additional 3 minutes.
4. 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.
5. Meanwhile, in a large pot of salted boiling water, cook the penne pasta until al dente.
6. Remove 1 cup of the pasta cooking liquid and set aside. Drain the penne pasta well and return it to the large pot.
7. Add the reserved cooking liquid, remaining 1 T. of olive oil, and nutritional yeast, and toss well to thoroughly coat the cooked pasta.
8. 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.