Let Pasta Paruski comfort you on a cold day without putting a chill on your budget. The flavors from this Russian-style pasta come from my first and still adored cookbook: The Vegetarian Epicure. In it, Anna Thomas gives her recipe for Russian Vegetable Pie. I've made this pie for Thanksgiving and other winter feasts dozens of times. The sauce for Pasta Paruski is inspired by one layer of her pie, which mixes cabbage with marjoram, thyme, and basil. I added celery, garlic, nooch, and pasta water to create a creamy mac-and-cheese experience. Roasted beets on top add color, flavor, and an extra boost of Russian goodness. A big bowl of thrifty, creamy Pasta Paruski might even make Raskolnikov smile!