Roasted beetroot spaghetti
Our tamariki love to help make this impressive and tasty twist on regular spaghetti. Majestically bright red with sweet and earthy flavours, this roasted beetroot spaghetti is one knockout dish. Prepare the roasted beetroot in advance to get this spaghetti on the table faster.
Ingredients
Method
Ingredients
- 300g fresh beetroot, trimmed
- 500g dried spaghetti
- Juice of 1 lemon
- ¼ cup cream
- 2 cloves of garlic
- 100g feta cheese
- ⅓ cup walnut, toasted and chopped
Method
- Preheat your oven to 200°C fan bake. Individually wrap the beetroot in tin foil, place on a small baking tray and roast for 1 hour or until the beetroot is tender. Allow the beetroot to cool slightly before peeling and cutting into chunks.
- Bring a large pot of salted water to a boil and cook the spaghetti as per pack instructions. Reserve half a cup of the pasta water, then drain the pasta and put it back into the pot.
- In a blender or with a hand blender, blend the beetroot, a quarter cup of the reserved pasta water, lemon juice, cream, garlic and seasoning until smooth.
- Pour the beetroot purée over the spaghetti and stir to combine, using more of the reserved pasta water if desired to loosen the sauce.
- Crumble the feta cheese over the pasta and garnish with walnuts to serve.
Chef's tip
Chopped chives make a great finishing touch to this dish along with a sprinkling of chilli flakes if desired.