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Give tomato sauce a break and try pureeing earthy roasted beets and garlic into a beautiful magenta sauce for pasta, with a little crème fraîche and red wine vinegar to keep it from being too sweet, and mild cannellini beans to give it extra body and nutrition. Topped off with crunchy, buttery toasted walnuts and creamy, salty, sharp feta, it’s a perfect fall pasta that’s uncommon yet easy to whip up. Since it happens to also be vegetarian, it’s great for pleasing a diverse group at dinner too.
Excerpted with permission from Lagom: The Swedish Art of Eating Harmoniously by Steffi Knowles-Dellner, published by Quadrille © February 2018. Photography by Yuki Sugiura.
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