Vibrant Beetroot Pasta Recipe
With LEON's Olive Oil and Betroot Ketchup
This colourful pasta show stopper is sweet and earthy with a garlicky kick.
Serves — 4 people
Gluten free and vegan
Great for kids
400g GF spaghetti
60g cup flaked almonds
3 cloves garlic, peeled
3 tablespoons LEON picual olive oil
3 tablespoons Beetroot Ketchup
2 cooked beetroot, diced
(vacuum packed is fine but make sure it isn’t in vinegar)
2 tablespoons apple cider vinegar
Salt & black pepper, to taste
100g vegan feta-style cheese
Fresh thyme leaves, to serve
Bring a large pot of salted water to the boil and cook your pasta one minute less than the packet instructions.
Whilst your pasta is cooking add your almonds & garlic to your food processor and blitz until your almonds are a fine meal and the garlic is minced.
Add your LEON Picual extra virgin olive oil, LEON beetroot ketchup, beetroot and apple cider vinegar and blitz again until you have a smooth pesto-like sauce. Add a little pasta water if your sauce is slightly too thick and season to taste with salt and pepper.
Drain your pasta when it is ready, reserving a cup of the pasta water, and return it to the pot.
Add the sauce into the pot, stirring and tossing vigorously until the sauce starts to coat and cling to the spaghetti. Add a splash of pasta water if it is a bit claggy and the starch will help thicken and emulsify the sauce. You should be left with a glossy, thick sauce.
Transfer to four bowls, scatter over some fresh thyme leaves and crumble over a handful of feta.
Serve with a lemon wedge to squeeze over.