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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


  • 250g spaghetti
  • 3-4 large beetroot, cooked
  • 2 cups water
  • 4 cloves garlic,finely chopped & divided
  • 4 tbsp fresh basil leaves,divided
  • 2 tbsp olive oil
  • 1/4 cup pine nuts
  • Salt as per taste
  • 1 tsp chili flakes
  • 1/2 tsp dried sage
  • 1/2 tsp dried thyme
  • 50g parmesan
  • 100g feta cheese


  • 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.
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