Pasta with Swiss Chard and Beetroot

Ingredients

• 200 g Swiss chard
• 500 g beetroot
• 2 Garlic cloves
• 1 Shallot
• 2 tbsp olive oil
• 100 ml Vegetable broth
• Pepper
• 1 tsp ground nutmeg
• 1 tsp ground clove
• 1 tsp cinnamon
• 500 g spaghetti

Instructions

1. 1.

   Wash and dry the swiss chard. Cut stems into 1 cm pieces, leaves into 2 cm strips.

2. 2.

   Wash, peel beetroot and cut into bite‑size pieces. Peel garlic and shallot and finely chop.

3. 3.

   Heat oil in a pan. Sauté shallot and garlic until translucent. Add beetroot, sauté briefly, deglaze with broth. Season with salt, pepper, nutmeg, clove, cinnamon and simmer covered for 30–35 minutes over medium heat.

4. 4.

   Meanwhile cook spaghetti in boiling salted water according to package instructions until al dente. Add swiss chard stems 6 minutes before the end of cooking time and leaves 3 minutes before the end.

5. 5.

   Drain pasta with swiss chard, mix with beetroot mixture, taste and adjust seasoning. Let sit briefly so noodles absorb beet color. Serve on warmed plates.