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Kate

Beetroot and walnut pasta

Beetroot is hard to use in recipes as it has such a particular taste and colour, but this recipe makes the most out of both of these. My children love this tasty and healthy meal and it is often served to chants of 'pink pasta, pink pasta'. This recipe is great for reducing vata. If you are trying to reduce pitta, reduce the garlic. Eat in moderation if you have high kapha or are trying to lose excess weight.
Print Recipe
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings: 4 servings
Course: Main
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 450 g raw beetroot or pre-cooked, just skip the first step
  • a few glugs of olive oil
  • 400 g spelt or wheat-free pasta
  • 2 garlic cloves peeled and minced
  • 200g g feta cheese
  • Toasted walnuts chopped
  • Chopped fresh parsley or basil

Method
 

  1. Preheat the oven to 190C/gas 5. Rub raw beetroots with olive oil and wrap them in one piece of foil. Roast the beetroot until fork tender. The cooking time will vary according to the size of the beetroot, but will probably be around 1 h- 1h1/2 when cooked. Leave to cool.
  2. Cook the pasta in boiling water as per instructions.
  3. Peel the skin, remaining stems or hard bits off the beetroots and cut into small bite-sized chunks.
  4. Fry the garlic in a pan with a few glugs of olive oil for a couple of minutes over a medium heat. Add the beetroot and saute for a further few minutes to ensure it's hot.
  5. Crumble the block of feta cheese into the pan, stirring until all is melted in. Add a little of the pasta water to make the sauce a bit thinner.
  6. Spoon the creamy beetroot mixture over the drained pasta and toasted walnuts and fresh herbs.