Golden Beetroot Spaghetti all Chitarra
Instructions
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
Ingredients
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