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Beets & Broccoli Fettuccine

June 12, 2011

Sauted beets and garlic broccoli combine to make a sweet, savory, and nutritious combination.  The thick fettuccine mellows everything out and gives the dish a good base.  I prefer 1 or 2 notes in my pasta dishes, and these 2 veggies complement each other really well. Serves 4 – 6.

Beets & Broccoli Fettuccine


2 large or 3 medium-sized Beets (trims removed, cut into short french fry-shaped pieces)

2 cups of Broccoli crowns

4 cloves of Garlic, minced ( I really like garlic, so I add even more than that.  You’re welcome to reduce or raise this measurement to your liking)

1 lb box of Fettuccine pasta

2 Tbsp Earth Balance

2  Tbsp Olive Oil

1.5 tsp Balsamic Vinegar

1 tsp Nutritional Yeast

Salt & Pepper to taste


1. Cook Fettuccine according to directions on the box, or however you usually cook pasta.  Once cooked, rinse to cool, then toss in 1 to 2 tsp of olive oil to keep it from sticking.  Set aside.

2. Use the remaining olive oil to heat a medium saute pan.  Add garlic and saute for 5 minutes at medium-high heat, until garlic is starting to brown at the sides.

3. Add broccoli, saute to combine.  Adding salt & pepper to taste.  I would make it slightly saltier, so that it will even out when you add the pasta later.  Cook for 5 – 8 minutes, until tender and bright green.  Be sure to mix/flip the broccoli for even cooking.  Set aside in a separate bowl when done.

4. Using the same pan (now empty), add the Earth Balance and allow it to melt and simmer – no more than 2 minutes.  You don’t want it to start burning.

5. Add the beets and saute to cover in the melted Earth Balance.  I like cooking beets this way when I’m pressed for time, since they cook so much faster.  Cover pan with lid or foil for 5 – 10 minutes, until beets are just tender.  Uncover and saute, until all sides are slightly browned from the carmelized Earth Balance & beet sugar. Yum!

6. (I like to do this next step in a giant wok, but you can do this in anything big enough to hold all of the ingredients and that can be heated over the stove.)  Using a large pan or wok at medium-low heat, combine the broccoli & pasta.  Toss to evenly coat, while sprinkling in the Nutritional Yeast.  Add additional salt/pepper to taste, if needed.

7. Add the sauted beets and toss until evenly mixed.*  Serve & enjoy!

* I do this step last so that the entire dish doesn’t turn pink.  I don’t really mind it, but others might find magenta pink pasta a little off-putting. )

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