Page title and description
Vegetarian mains
Beetroot, chilli and rosemary spaghetti with mozzarella and watercress salad
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.