Beetroot Spaghetti 🍝

Be bold in the kitchen and watch as the spaghetti transforms to a vibrant colour. Enjoy the variation of flavours and textures thanks to the rosemary, garlic, onion, kick of chilli and crunch of pumpkin seeds.


Sunflower oil
1 red Onion
1 1/2 teaspoons Rosemary
250g Spaghetti
Salt to taste
Pepper to taste
450g Beetroot Cooked
2 cloves of Garlic
70g Almonds skin removed
2 tablespoons Red wine vinegar
2 teaspoons Chilli


Bring a large pan of salt water to the boil, carefully place the spaghetti in to the water and cook until tender.

Place the peeled garlic cloves and almonds with a little oil in to a food processor and pulse until minced. Tip in the chopped cooked beetroot, one tablespoon of oil and the red wine vinegar and pulse.

In a pan, heat two tablespoons of oil and cook the chopped onion, rosemary and chilli for 10 minutes. Stir occasionally.

Tip the onion, rosemary and chilli in to the food processor and pulse to combine the mixture. Add more oil if the mixture is looking dry and season with salt and pepper.

Drain the pasta and place in a pan on a low heat a long with the beetroot mixture. Toss the spaghetti until coated in the beetroot mixture.

Serve hot with pumpkin seeds scattered on top.

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