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Roast beetroot spaghetti
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500g bunch raw beetroot, scrubbed
1 large onion
1 tbsp olive oil
2 garlic cloves, unpeeled
300g essential spaghetti
75g walnuts, toasted and roughly chopped
handful dill, roughly chopped
50g vegetarian feta, crumbled
1. Preheat the oven to 200˚C, gas mark 6. Top and tail the beetroot; cut into 1-2cm wedges. Cut the onion into 8 wedges. Toss the beetroot and onion in the oil on a roasting tray, season and roast for 20 minutes. Add the garlic; cook for 15 minutes more, until the beetroot is tender and easily pierced with a knife.
2. Meanwhile, cook the spaghetti in salted boiling water for 1 minute less than pack instructions. Scoop out a mugful of the cooking water, then drain.
3. Put half the cooked beetroot in a blender along with the onion, 65g toasted walnuts and a pinch of salt. Cut the ends off the garlic and squeeze the cloves out of their skins into the blender. Add 6 tbsp reserved pasta water and blend until almost smooth.
4. Return the spaghetti to the saucepan over a low heat and stir through the beetroot sauce, with a little more pasta water if needed, until everything is coated. Season and serve scattered with the dill, feta and remaining beetroot wedges and walnuts, plus a green salad on the side, if liked.
This recipe first appeared in Waitrose & Partners Food, January 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in December 2018.