Spaghetti and Beetroot With Goats Cheese.

Total Time
40mins
Prep 15 mins
Cook 25 mins

Fabulous and strange beetroot dish by Gary Rhodes that I just had to share with everyone if only for the amazing fuschia colour the pasta turns.

Ingredients Nutrition

Directions

  1. Boil the beetroot for 15-20 mins until tender and skins rub off easily (remember to wear gloves!).
  2. Grate the beetroot or process until shredded.
  3. Heat the oil in a pan and fry the onion and garlic until soft.
  4. Break the spaghetti into smaller pieces and add to the pan, frying until golden.
  5. Stir in the stock, bring to the boil and add the beetroot.
  6. Cook for ten minutes until the spaghetti is soft and the sauce is creamy. Add more stock if neccesary.
  7. At this point,taste and season. Sometimes I add a splash of balsamic to lift the flavour of the beetroot and a smattering of dried rosemary or thyme.
  8. Stir in half the goats cheese, and serve with rest on top.
  9. NB- I have done this with mozzerella which seemed to work for me.

Reviews

(2)
Most Helpful

Beetroot, goat's cheese and pasta = Sublime flavours and a GORGEOUS colour too! We all loved this and I am recipenapping this to make for my veggie parents when I next go home to England! Made for PAC Spring 2009.

French Tart April 18, 2009

Humm different . . . - i cooked wholemeal Spaghetti separate and added to mixture once cooked - think i may have got the measurements a bit off (only cooking for one) as i was dissapointed about the colour!

Feed_Me July 31, 2006

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