Golden Beetroot Spaghetti all Chitarra

70 minutes
Serves 4
Main Course
This simple dish highlights the sweet, earthy flavours of seasonal beetroot and makes an excellent packed lunch served cold with salad and a little olive oil the next day.


Preheat oven to 180c / gas mark 4

Roughly chop beetroot into wedges, drizzle with oil and roast in oven until softened (35 - 40 mins)

Blend to a puree with hot water and stock

Heat oil over medium heat before adding sliced onions and cook until softened / translucent

Break spaghetti into quarters with hands and add to pan - don’t be surprised if it jumps around a bit. Toss and coat in the oil and allow to cook for a couple of minutes - this changes the consistency of the pasta to behave more like a risotto

Cover with the puree (add more water if necessary) and bring to a simmer

Cover and cook until spaghetti has absorbed the colour of the beetroot and softened (approx. 10 - 15 mins)

Crumble and stir most of the feta through

Taste and season if necessary

Scatter with fresh thyme, lemon zest and smoked paprika

Serve with ciabatta


Available in store

  • 3 medium sized golden beetroot, roughly chopped
  • 1 onion, finely sliced
  • Glug of olive oil
  • 250g of dried spaghetti (we used Ma'Kaira Chitarra, although our Molisana Spaghetti is a great value alternative)
  • 200g feta cheese
  • 1 vegetable stock cube
  • 400ml water
  • Fresh thyme
  • Smoked paprika
  • Lemon zest
  • Black pepper
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