Pasta with beetroot

Ingredients for 4 servings:

• 4 m.-large beetroot with greens
• 2 onions
• 500 g pasta
• 1 can of chopped tomatoes, approx. 400 ml
• 1 tsp sugar
• 1 tsp basil, dried
• 1 tsp sage, dried, shredded
• 1 tsp caraway powder
• 1 shot of white wine, vegan
• 2 shots of balsamic vinegar, vegan
• 60 g soy cream (soy cream cuisine)
• herbal salt
• Coconut oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

vegan

Trim the leaves and stems from the beetroot, pour water over the beets in a pot, and simmer on medium heat for 45 minutes. Peel the beets and cut into strips. Chop the leaves and stems, setting the leaves aside. Dice the onions. Meanwhile, cook the pasta in salted water according to the package instructions. In a pan, fry the beets and stems in coconut oil, add the sugar. When the onions are translucent, add the basil, sage, and caraway seeds, and fry for about 2 minutes. Add the leaves and strips of beetroot and fry for about 3-4 minutes. Pour in the white wine and balsamic vinegar and let it reduce slightly. Then add the tomato pieces and simmer briefly. Finally, pour in the cream and season with herb salt. Add the pasta to the pan and mix well with the vegetables. Almond feta goes excellently with it, or regular feta for non-vegans.