Radiant Beet and Kale Pasta

⏱ 20 mins 🍽 6-8 serving(s) 🌶 italian 🏷 Vegan

This colourful vegan pasta dish combines rigatoni or farfalle with a vibrant saute of diced beets, kale, and onions. Fresh dill and thyme add a fragrant note, while nutritional yeast contributes a savoury finish. The pasta takes on a beautiful rosy hue from the beet mixture. It is a quick Italian-inspired meal, ready in about 20 minutes and suitable for six to eight people.

Radiant Beet and Kale Pasta

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 rigatoni pasta or 1 lb farfalle pasta
  • 2 tablespoons nutritional yeast flakes

Method

  1. Soften the diced onion by sauteing it in one tablespoon of olive oil in a large non-stick skillet for 3 minutes.
  2. Mix in the peeled and diced beets, then continue cooking the mixture for 7-8 minutes until the beets are crisp-tender.
  3. Stir in the roughly chopped kale and minced garlic, sauteing everything for a further 3 minutes.
  4. Add the fresh dill, thyme, salt, and pepper, cooking until the kale begins to wilt before taking the skillet off the heat.
  5. While the vegetables cook, boil the rigatoni or farfalle pasta in a large pot of salted water until it reaches an al dente texture.
  6. Set aside one cup of the pasta cooking water, then drain the pasta well and return it to its pot.
  7. Toss the drained pasta with the reserved cooking liquid, the remaining tablespoon of olive oil, and the nutritional yeast flakes until evenly coated.
  8. Combine the sauteed vegetable mixture with the pasta, tossing well to distribute and colour the pasta a vibrant pink, then transfer to a large platter or bowl to serve.

Nutrition (per serving)

Sodium422900 mg

Recipe details

CategoryVegan
Cuisineitalian
AuthorLadyNomad