Serves
2 People
Cooking Time
30 minutes
Season
Autumn
Winter
Spring
Dietary
Dairy Free
Vegan
Vegetarian
Recipe by Alice
I love the bright pink colour the beetroot gives this dish! It feels like eating a bowl of joy.
Ingredients
400g Beetroot
Small handful of herbs – parsley, dill, thyme or tarragon
Half a lemon
200g pasta
1 tbsp capers
Goats cheese (optional)
Instructions
- Cook your pasta for 3 minutes less than the packet instructions. Reserve some of the water when you drain it.
- Grate the beetroot coarsely
- Heat a tablespoon of oil in a deep frying pan (you will add the pasta later so needs to be big enough for that), and when the oil is hot add the capers
- Fry the capers for a minute or so and then add the beetroot
- When the beetroot has softened and is starting to collapse, add the pasta with a large splash of pasta water. Season with salt and pepper (but go easy on the salt as you have the capers in there already)
- Simmer the pasta in the beetroot sauce until the water has evaporated and the pasta is fully cooked. Add more of your reserved pasta water if it dries out too quickly
- When the pasta is cooked, squeeze over half a lemon and the chopped herbs and combine
- Serve with goats cheese on top if desired!
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