Farfalle with tomato pesto cream, beets, aragula, beyond meat

Roasted beets: Toss the beetroot slices in olive oil, salt and pepper. Roast the beetroot thins in the oven at 400F for 20 mins while covered in aluminum foil. After 20 mins, remove the foil and roast for another 5 mins uncovered

Beyond meat patties: Prepare the patties as per the instructions on the beyond meat package and cut each patty into bite sized pieces

Boil pasta in salted water until al-dante

Tomato-pesto cream sauce : Heat olive oil in a pan, and add chopped onions. Saute until translucent.Add garlic and cayenne pepper to the onions. and mix well. Add tomato paste, little pasta water, pesto sauce and heavy cream to the onions and and heat till well mixed. Creamy tomato pesto cream is ready now

Add the cooked pasta to the tomato pesto cream and toss well.Add salt and pepper to taste and mix for another 2-4 mins until it all comes together.

Plating: Transfer the pesto pasta to a serving bowl, and top with aragula, roasted beets, beyond meat and goat cheese.

Enjoy!!