Hi, I’m Danni and I really really like purple.
I saw a video on Facebook that was like, hey, get all these purple vegetables and make purple pasta!
So I got all these purple vegetables
[image: from left to right – purple cabbage, purple cauliflower, purple kale, several beets (roots and greens), jar of kalamata olive tapenade, purple carrots bunched together in a purple rubber band, red onion, eggplant]
and made purple pasta!
I chopped the eggplant, beet roots, 3 of the carrots and 1/2 of the onion, coated them in olive oil (about 2 Tbsp), added salt (a pinch), pepper (about a Tbsp) and Vulcan Fire Salt (1 tsp – use whatever you like to use to make things hot, or don’t if you’re not into that!) about 16 cloves of minced garlic, and roasted them at 400F for 30 minutes, stirring about halfway through the roast time.
[image: chopped veggies on a baking tray]
While they were roasting, I boiled the water and cooked the spaghetti (about 1lb uncooked).
Once the roasted veggies were done, I let them cool for a little while so they wouldn’t explode my blender. I chopped the other veggies while the roasting ones were cooling — the other 1/2 onion, cauliflower, cabbage, and kale — and started sauteing the onion, followed by the cauliflower and cabbage, in some olive oil.
I put the slightly-cooled veggies in the blender with about 1 cup of veg broth and 1/2 cup lemon juice (I started with 1/2 cup broth and 1/4 cup lemon juice, but it really needed more). You might find a food processor is better for this step — I have a REALLY good blender and it took a fair amount of effort to get everything blended (though ultimately it did work!)
[image: blender full of bright purple sauce]
Then I mixed everything together — sauteed veggies, kale, spaghetti, and sauce!
[image: bowl of spaghetti with purple sauce, with specks of green which are the kale leaves]
I thought about adding black beans too, and probably will do that next time.