High-Protein Beet Pasta
A colorful, nutritious, and delicious vegan pasta dish packed with protein, perfect for busy nights or gatherings.
Ingredients
Pasta and Vegetables
- 2 cups whole wheat pasta Use your preferred brand.
- 1 medium beet, roasted and diced Roast until tender but firm.
- 1 cup spinach or kale Freshly chopped.
- 1 clove garlic, minced Adjust to taste.
- 1 tablespoon olive oil For sautéing.
Seasoning and Garnish
- 1/4 cup nutritional yeast Adds cheesy flavor and protein.
- to taste salt and pepper For seasoning.
- Fresh herbs (like basil or parsley), for garnish Optional, for presentation.
Instructions
Cooking the Pasta
- In a large pot, bring salted water to a boil. Add the whole wheat pasta and cook according to the package instructions until al dente. Drain and set aside.
Sautéing the Vegetables
- In the same pot, heat olive oil over medium heat. Add the minced garlic and cook until fragrant (about 30 seconds).
- Toss in the spinach (or kale) and cooked beets, sautéing until the greens are wilted.
Mixing the Ingredients
- Return the pasta to the pot, sprinkle in the nutritional yeast, salt, and pepper, and stir everything together over low heat for a few minutes to meld the flavors.
Serving
- Plate your vibrant beet pasta, adding some fresh herbs on top for garnish.
Notes
Don't overcook the beets; roast until tender but still firm. Leftovers can be stored in the fridge for a couple of days.