. The recipe calls for vegan butter and parmesan and gluten-free pasta. I did not use vegan anything, but if you happen to be vegan you will love everything about this. Suspend your disbelief and give it a try. data-pin-do=)
Spaghetti and Beetballs with Kale and Lemon Butter
February 22, 2018
I ran into my friend Meghan the other day and she said she made this Spaghetti and Beetballs with Kale and Lemon Butter for her daughter, who is vegan. Beets are one of my very favorite things to eat, especially if they are pickled, and even for breakfast. Admittedly, this recipe is in the completely bizarre category, but I have to say it was delicious (even my husband liked it). The recipe calls for vegan butter and parmesan and gluten-free pasta. I did not use vegan anything, but if you happen to be vegan you will love everything about this. Suspend your disbelief and give it a try.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 2 Servings
Directions
1Preheat oven to 375°F. Place a large pot of salted water on to boil for the spaghetti.
Beetballs
1Add the rolled oats to a food processor and pulse until coarsely ground. Add the garlic, 1 teaspoon lemon zest, 1 tablespoon parmesan, beets, black-eyed peas, flaxseed meal, macadamia nuts, ½ teaspoon salt, and a pinch of pepper. Pulse to combine. Form into 6 beetballs and place on a baking sheet. Drizzle with 1 tablespoon olive oil and roll to coat in the oil. Roast until firm, about 20 to 25 minutes.
Pasta
1Add the spaghetti to the boiling water, stir, and cook until al dente, about 9 minutes. After 8 minutes, add the kale. Reserve ¼ cup cooking liquid and drain the spaghetti and kale into a colander.
Lemon Butter
1Place a small saucepan over medium-high heat with the butter. Once the butter is melted, add the shallot, remaining garlic, and a pinch of salt, and cook until softened, about 2 to 3 minutes. Add the remaining lemon zest, chopped parsley, and reserved cooking liquid. Reduce heat to low and simmer.
Mix together
1Mix the spaghetti and kale with the lemon butter, and toss well to combine. Taste and season with salt and pepper. Top with the beetballs and serve.
2Sprinkle with remaining parmesan and serve with lemon wedges.
This recipe is adapted from Purple Carrot.
shannon
February 23, 2018
I absolutely hate beets – is there any other veggie that would work wit this recipe to replace the beets?