Beetleaf Vegan Pasta Recipes
BEETLEAF VEGAN PASTA
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
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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