8 ounces bow-tie pasta
3 to 4 medium beets, cooked or roasted, warm, skins slipped off, quartered
4 to 5 cloves garlic, pressed
1 to 2 tablespoons olive oil
Salt and freshly ground black pepper to taste
Freshly grated Parmesan or soy Parmesan-style flakes (optional)

1. Bring a large pot of salted water to a boil and drop in the pasta. Cook until done.
2. As the pasta cooks, place the beets in a food processor with the garlic, oil, salt, and pepper. Buzz until smooth, pausing a couple of times to scrape down the sides of the work bowl.
3. Drain the pasta and toss it with the beet purée. Serve immediately, hot, passing the Parmesan cheese, if using, at the table.

“Passionate Vegetarian” by Crescent Dragonwagon


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