SPAGHETTI AND BEETROOT WITH GOATS CHEESE.
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.
Provided by Bromleygirl
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil the beetroot for 15-20 mins until tender and skins rub off easily (remember to wear gloves!).
- Grate the beetroot or process until shredded.
- Heat the oil in a pan and fry the onion and garlic until soft.
- Break the spaghetti into smaller pieces and add to the pan, frying until golden.
- Stir in the stock, bring to the boil and add the beetroot.
- Cook for ten minutes until the spaghetti is soft and the sauce is creamy. Add more stock if neccesary.
- 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.
- Stir in half the goats cheese, and serve with rest on top.
- NB- I have done this with mozzerella which seemed to work for me.
Nutrition Facts : Calories 558.1, Fat 15.9, SaturatedFat 7.2, Cholesterol 26.1, Sodium 325.4, Carbohydrate 80.6, Fiber 4, Sugar 7.4, Protein 22
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