Page title and description
Vegetarian mains
Beetroot, chilli and rosemary spaghetti
Cook's notes
If you're not sure how much chilli to add, test its strength by trying a smidge of it, from the middle (chillies get hotter from the tip up). If you ever try a chilli or curry dish that's too hot for you, don't drink water, that just intensifies the flavour. Try milk or a spoon of yoghurt; dairy tempers the heat. If you don't have mozzarella, a sheep's cheese e.g. feta will work too.Ingredients
- oil for frying e.g. sunflower or light olive
- 1 red onion, finely sliced
- 1 good sprig rosemary, leaves finely chopped to resemble breadcrumbs
- 200g wholewheat spaghetti
- 1 chilli, finely chopped
- 400g beetroot, peeled and coarsely grated
- 25g Parmesan or vegetarian equivalent, grated
- 50g walnut pieces, toasted for 2 mins in a dry frying pan
- 1 ball mozzarella
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
20 min
PT20M
-
Step 1
Put a large pan of well-salted water on to boil. -
Step 2
Heat 2 tbsp of oil in a separate, good-sized pan. Add the red onion and rosemary. Fry on a low heat, stirring now and then, for 10 mins. If it looks like catching at any point, add a splash of water. -
Step 3
Cook the spaghetti according to the pack instructions, until just tender (al dente). Drain into a colander once cooked and run under cold water to cool it and prevent it from sticking together, then leave to drain in the colander. -
Step 4
Once the onion has softened, add the chilli and beetroot. Season with salt and pepper. -
Step 5
Cook, stirring often, for 5 mins, adding a few tbsp of water to help soften the beetroot. -
Step 6
Add the pasta to the beetroot mixture. Toss together to warm it through. Stir in the Parmesan and half the walnuts. Taste for seasoning. -
Step 7
Divide the pasta between 2 serving bowls. Break up the mozzarella and dot it over the top. Sprinkle with the remaining walnuts.