Beetleaf Vegan Pasta

A delicious and healthy alternative to cheese sprinkled pasta. Even the cheese lover won't notice it's missing.

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.

beetroots, garlic cloves, olive oil, salt, pepper, whole wheat pasta, pasta sauce