1 head garlic
bunch of fresh basil leaves
1/2 cup nutritional yeast
Package of rigatoni or your favorite pasta
1. Preheat oven to 375F. Trim and scrub beets. Lightly coat with canola oil and wrap in aluminum foil. Cut the top of the garlic, add a drizzle of olive oil, and wrap in foil. Place the beets and garlic on a baking sheet and roast in the oven for 90 minutes. Remove and let cool for about 15 minutes.
2. Remove the beets and garlic from foil. Peel the skins of the beets then cut into large chunks. Put beets, salt, pepper, nutritional yeast, and basil leaves into the food processor. Squeeze the roasted garlic from the head into the food processor. Process until smooth. If you want to thin it out a bit just add a bit of water or vegetable broth.
3. Boil a large pot of water. Add rigatoni and cook until al dente. Drain and put back in pot. Add your beet sauce and evenly coat your pasta. Serve with a sprig of basil.