Beetroot is one of my favourite vegetables, but I have always struggled to make it fit with my ‘quick fix’ philosophy. Roasting it takes ages... even steaming it in the Varoma or steaming attachment can blow the timeline out. But, with this quick-fix pasta dish I’ve found the solution – grate the beetroot first, then it takes only twelve minutes to cook! And how ‘great’ is it that the thermie can grate it down in just five seconds... that’s one job I wouldn’t want to do by hand! This recipe has turned into my go-to entertaining dish when time is short – you can have a really impressive meal on the table in less than 30 minutes, literally. The pasta in this dish is just your stock-standard spaghetti, but it absorbs the beautiful hues of the beetroot when tossed together and gives the appearance of being something very fancy. Win!
Serves 4
+ dairy free (option)
+ egg free
+ gluten free (option)
+ nut free
+ soy free
Ingredients
Extra-virgin olive oil
Spaghetti
Beetroot, peeled and roughly chopped
Stock concentrate
Water
Bunch sage, leaves picked
Fresh ricotta
Method
This recipe can be found on page 20 of our new cookbook for Thermomix machines; Alyce's Heavy Rotation. If you don't already have this one in your collection, you can check it out here...
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