Beetroot bucatini
- Max La Manna
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Serves 4
Easy
Prep: 15 mins
Cook: 25 mins - 35 mins
A star rating of 4.7 out of 5.7 ratingsRate
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Be amazed at how the beetroot turns the pasta a majestic ruby red in this creamy, vibrant dish. It's enough to convince anyone that beetroot is incredible. Add the sauce to anything from salads to pizza and pasta. This is one of my favourite dishes from my book, You Can Cook This!.
Dairy-free
Egg-free
Low sugar
Nut-free
Vegan
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Ingredients
Nutrition
Units:
MetricUS
-
380g bucatini
spaghetti or linguine
-
40g feta
For the beetroot sauce
-
1 beetroot
including the stems and leaves
-
1tbsp olive oil
-
1 onion
chopped
-
2 garlic cloves
finely chopped
-
1tbsp chopped fresh basil
-
4tbsp nutritional yeast
-
Juice of half a lemon
-
1tsp salt
-
70ml oat milk
For the crispy garlic breadcrumbs
- 1tbsp olive oil
- 1 clove garlic
- 50g breadcrumbs
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Nutrition: per serving
- kcal523
- fat10g
- saturates2g
- carbs86g
- sugars10g
- fibre8g
- protein19g
- salt1.76g
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Method
-
step 1
To make the beetroot sauce: bring a pan of water to the boil, add the whole beetroot and cook for 10-15 minutes or until tender. Drain the beetroot and set aside to cool for a few minutes, then cut into quarters.
-
step 2
Meanwhile, in a non-stick frying pan over medium heat, heat the olive oil and cook the onion, garlic, parsley and basil stems for 3-5 minutes until fragrant and soft. Remove from the heat; do not wash the pan.
-
step 3
Put the beetroot into a food processor or blender, add the onion mixture, nutritional yeast, lemon juice, salt and pepper. Pulse for 1 minute, then, with the motor running, stream in the milk. Blend on high speed until very smooth.
-
step 4
If the sauce is too thick, add a little more milk, 1 tablespoon at a time, to loosen. Bring a large pan of salted water to the boil, add the bucatini and cook for 9 minutes or until al dente. Drain the pasta, reserving 4-5 tablespoons of the pasta cooking water.
-
step 5
Meanwhile, prepare the crispy garlic breadcrumbs. In a separate frying pan, heat the oil over medium heat, add the garlic and fry for 1 minute until lightly browned. Add the breadcrumbs and cook, stirring frequently, until the breadcrumbs are lightly charred and fragrant, about 2-3 minutes. Remove from the heat and set aside.
-
step 6
In the same frying pan used for the onion and garlic, add the cooked pasta and beetroot sauce and stir well over low-medium heat for 2 minutes. If too thick, stir in some of the reserved pasta water.
-
step 7
Serve the pasta in bowls or on plates, garnished with roughly torn basil leaves, crumbled feta cheese and crispy garlic breadcrumbs.
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A star rating of 4.7 out of 5.7 ratings
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