Pasta with Shredded Beets
Here is a recipe that tastes as great as it looks. Rather surprising when you read the ingredients, but it is delicious, and what a color! The more soy cream you add, the more the magenta becomes fuchsia awesome. I would suggest that you use a kitchen machine to grate or shred the beets. It makes the job much faster and you remain cleaner or less stained.
- 1 tbs. vegan margarine
- 2 tbs. olive oil
- 2 cloves garlic minced
- 3 cups beets, peeled and grated
- 1 tsp. cayenne pepper
- 2 tbs. fresh lemon juice
- 12 oz. tagliatelle or fettuccine (egg free of course)
- 8 oz. soya cream
- 6 tbs. fresh Italian parsley, divided
Melt margarine with oil in large non-stick skillet over medium heat.
Add garlic and stir until pale golden, about 1minute.
Add beets and cayenne; reduce heat to medium-low and sauté just until beets are tender, about 12 min.
Stir in lemon juice.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
Drain pasta and return to pot.
Stir in sour cream and 4 Tbs parsley, then beet mixture.
Season to taste with salt and pepper.
Transfer pasta to bowl.
Sprinkle with remaining 2 tablespoons chopped parsley and serve.