Description:
Who doesn’t love this striking colour??!! This pasta dish will not only meet your expectations but will tick a few more boxes:Protein, Iron, Healthy fats, etc.
There is no beetroot involved in the making of the spaghetti, just roasted, pureed beetroot topped with some amazing herbs, pine nuts & garlic for that fabulous flavour. It’s so easy to prepare & is perfect for a weeknight dinner with some focaccia-this is what we had last night & the bonus was kids loved it too!! For vegan version, simply omit the cheese & it would still taste delicious.
Servings
4 portions
Ingredients
250g spaghetti-
3-4 large beetroot, cooked
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2 cups water
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4 cloves garlic,finely chopped & divided
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4 tbsp fresh basil leaves,divided
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2 tbsp olive oil
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1/4 cup pine nuts
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Salt as per taste
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1 tsp chili flakes
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1/2 tsp dried sage
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1/2 tsp dried thyme
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50g parmesan
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100g feta cheese
Instructions
Cook the spaghetti as per packet instructions.Leave it al dente.
Preheat your oven to 180C,roughly chop the beetroot & place & bake onto a lined baking tray for roughly 15 mins.If uncooked,then bake for around 30 mins.
Blend the beetroot with 2 cups water,2 cloves garlic & 2 tbsp thyme leaves until smooth.
Heat 2 tbsp olive oil in a pan.Add in half of the pine nuts,remaining garlic & cook until aromatic.Add in the beetroot mixture,salt,chilli flakes,thyme,sage,fresh basil & cook for 5 mins.
Add in the pasta & combine well with the sauce.Top up with some more pine nuts,basil,sea salt,feta cheese &/or parmesan.
