pasta with beets and chard - Calgary Avansino

Ingredients

• 4 large raw beetroot (mix up the colours if you can), scrubbed but not peeled
• 1 tbsp extra virgin olive oil
• 3 garlic cloves, smashed
• 1 yellow onion, finely chopped
• 3 tbsp finely chopped flat-leaf parsley
• 6 medium stalks Swiss chard
• 125ml vegetable stock
• 450g gluten-free fusilli or farfalle pasta (or another shape if you prefer)
• 1 handful of basil leaves, torn
• 70g Parmesan, finely grated
• salt and pepper