Beetroot & Carrot Spaghetti

When beetroots come into season, creative ways to cook them need to be found! What about having a pink dish/lunch box thanks to the colour of the beetroots? This dish is a promise to have a happy lunch time.

 

Time Preparing: 10 mins
Time Cooking: 30 mins
Serves: 2
Difficulty: 1/5
Season: Autumn / Winter

Ingredients
– 120g Whole Wheat Spaghetti
– 2-3 Beetroots
– 2 Medium Carrots
– 1 Red Onion, finely chopped
– 1tbsp Olive Oil
– Handful of Pine Nuts
– Handful of Basil

Method
1. Start by cooking the whole wheat pasta as it is suggested on the packaging
2. Peel carrots and beetroot then cut into square pieces
3. Steam beetroot and carrots for 25/30mins
4. In a large pan, heat the olive oil, then add the chopped onion for 5mins
6. In a small pan, roast the pine nuts (check frequently, as it can burn pretty quickly)
7. Add the cooked spaghetti in the pan with the chopped onion
8. Add the steamed carrots and beetroots and stir everything together for 2mins
9. Add the roasted pine nuts and freshly chopped basil

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine