- 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
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.
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.
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.
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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