Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Beet Sauce Pasta

Servings: 2

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• red beets (390 g)
• olive oil (15 ml)
• thyme (5 g)
• sea salt (1.25 g)
• black pepper (1.25 g)
• garlic (3 cloves)
• vegetable bouillon (120 ml)
• balsamic vinegar (15 ml)
• lemon juice (5 ml)
• nutritional yeast (15 g)
• soy milk (60 ml)
• black olives (10)

Directions

• Peel and cut 390 g (3 medium-sized) red beets into cubes. Using a grinder, or a blender, process the beets until soft. If using a grinder, the beet sauce will remain chunky, but that's okay. Optionally, roast the beets in the oven (see above notes for oven instructions).
• Heat a pan at medium heat, when hot add a splash of olive oil and 3 minced cloves of garlic. Cook for 2 minutes. Add the pureed beets, 2.5 g (1/2 tsp) of dried thyme (if using fresh thyme, use 3 sprigs), 120 ml (1/2 cup) of vegetable stock (optional, but adds flavor. Can sub with water), and cook for 5-10 minutes.
• Stir in 60 ml (1/4 cup) of soy milk, cook for an additional 5 minutes.
• Turn off the heat, and mix in 15 ml (1 tbsp) of balsamic vinegar, 5 ml (1 tsp) lemon juice and a 15 g (~1/4 cup) of nutritional yeast. Season with 1.25 g (1/4 tsp) of salt and some black pepper
• If using thyme sprigs, remove the stems now (the leaves ought to have fallen off during the cooking process). Optionally, purée everything in a blender until smooth, or leave it as is (ours is chunky).
• Cook two portions of the pasta of your choice until tender but firm. Drain and combine with the beet sauce. In this recipe, we used linguini because that's all we had that day, but it is great with penne, fusilli, rotini, farfalle, etc. Serve with a side of sauerkraut, and top with some chopped black olives (or kalamatas).

Nutrition Data (Per Serving)