Golden Beetroot Spaghetti alla Chitarra

Avoid stained hands with this warming golden beetroot recipe... featuring Giacomo's incredible spaghetti alla chitarra!

1hr 10mins to prepare
Serves 4


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. It can be made with purple beetroot also, soaking up the vibrant colours for a spectacular-looking dish. Here, we’ve opted for the golden variety, with a good scattering of smoked paprika, thyme and more cheese. The pasta we’ve chosen is Ma’Kaira Spaghetti alla Chitarra and you can find out more about it below…


  1. Preheat oven to 180 degrees / gas mark 4
  2. Roughly chop beetroot into wedges, drizzle with oil and roast in oven until softened (35 - 40 mins)
  3. Blend to a puree with hot water and stock
  4. Heat oil over medium heat before adding sliced onions and cook until softened / translucent
  5. 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
  6. Cover with the puree (add more water if necessary) and bring to a simmer
  7. Cover and cook until spaghetti has absorbed the colour of the beetroot and softened (approx. 10 - 15 mins)
  8. Crumble and stir most of the feta through
  9. Taste and season if necessary
  10. Scatter with fresh thyme, lemon zest and smoked paprika
  11. Serve with ciabatta