• Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook40 mins
  • Total time55 mins

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Ingredients

  • 500g bunch raw beetroot, scrubbed
  • 1 essential Waitrose large onion
  • 1 tbsp olive oil
  • 2 garlic cloves, unpeeled
  • 300g essential spaghetti
  • 75g walnuts, toasted and roughly chopped
  • 1 handful dill, roughly chopped
  • 50g vegetarian feta, crumbled

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,281kJ/ 544kcals

Fat

21g

Saturated Fat

3.8g

Carbohydrates

67g

Sugars

16g

Fibre

10g

Protein

18g

Salt

0.6g

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