Creamy Beet Kale Fusilli
Author -Yields: 4 servings
Ingredients
- 2 large (or 4 small) red beets, trimmed
- 8 ounces ounces fusilli (or pasta shape of choice)
- 4 cups (packed) washed and finely chopped kale
- 2 cloves garlic, minced or very thinly sliced
- 2 teaspoons olive oil (divided)
- 3/4 cup all-purpose cashew cream
- 2-3 tablespoons nutritional yeast
- 2 tablespoons toasted pine nuts
Instructions
- Heat oven to 400 degrees. Lightly rub each beet with olive oil, then wrap it in foil. Roast for 40-45 minutes, or until beets are fork tender. Remove beets from oven. Allow the beets to cool for fifteen minutes. Then, run the beets under cold water and slip off the skins. This should be easy, but you can use a vegetable peeler to remove any stray pieces of skin. Chop the beets into 3/4” pieces and set them aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain pasta, toss with 1 teaspoon olive oil, and set aside.
- While the pasta is cooking, heat 1 teaspoon oil in a large sauté pan. When the oil is hot, add the garlic and let it sizzle for a minute, stirring the whole time. Add the kale, along with a few tablespoons of water and a nice pinch of salt. Allow the greens to cook and steam, stirring occasionally, for 4-5 minutes. The kale should be soft and bright green.
- Add the pasta to the sauté pan with the greens, along with the chopped beets and the cashew cream. Add the nutritional yeast to taste. Stir everything well. Taste and add salt and pepper as needed. Divide the pasta onto plates and top with the toasted pine nuts. Enjoy right away.