Beetleaf Vegan Pasta Recipes

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BEETLEAF VEGAN PASTA



Beetleaf Vegan Pasta image

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

Provided by Food Snob in Israel

Categories     Vegan

Time 23m

Yield 4 serving(s)

Number Of Ingredients 7

8 leaves beetroots (1 bunch or bag)
4 garlic cloves
3 tablespoons olive oil
salt
pepper
250 g whole wheat pasta
1/4 cup pasta sauce

Steps:

  • 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.

Nutrition Facts : Calories 323, Fat 11.4, SaturatedFat 1.6, Sodium 80.9, Carbohydrate 49.6, Fiber 0.1, Sugar 1.4, Protein 9.6

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