choose your fav
1 large beetroot, peeled
200g cauliflower florets
1 red onion, thinly sliced
2 large garlic cloves, sliced
4 leaves cavolo nero (or 2 handfuls kale), de-stemmed and roughly chopped
1 tbsp nutritional yeast
1 tsp vegan butter or butter
1 tbsp pomegranate
Salt and black pepper
2 servings pasta, gluten-free if needed
Preheat the oven to 160Fan/180*C and line a baking tray with parchment paper. Slice the beetroot in half and then into 4 or 6 slices per half. Chop the cauliflower florets into small bite-size pieces. Toss the beetroot with olive oil salt and black pepper and roast for 40 minutes. Add the cauliflower covered with some olive oil for 30 minutes. Add the walnuts for the final 10 minutes to one end of the baking tray. Flip the vegetables over halfway through.
Heat a drizzle of olive oil in a frying and add the red onion and garlic and cook for 10 minutes to caramelise. Add the chopped cavolo nero or kale and cook for 5 minutes, then stir in the vegan butter or margarine to melt.
Meanwhile cook the pasta, drain and reserve some cooking water. Add the cooked pasta to the frying pan with the nutritional yeast, roasted vegetables (reserve the walnuts) and a splash of the cooking water to form a shiny sauce.
Serve topped with the roasted walnuts, pomegranate and some black pepper.