ROASTED BEETROOT PASTA
ROASTED BEETROOT PASTA
Serves 4
Cooking time: 20 mins
INGREDIENTS
2 tsp olive oil
1 small brown onion, finely chopped
3 cloves garlic, crushed
1 x 200g tub Yumi’s Roasted Beetroot dip
50g walnuts, toasted and cooled
½ tsp chilli flakes, plus extra to serve
1/3 cup firm ricotta, plus extra to serve
400g spaghetti
Sea salt and freshly cracked black pepper
Basil leaves, to serve
METHOD
Heat 1 tbsp olive oil in a large frypan over medium heat. Add onion and saute, 3-4 mins until soft. Add garlic and fry for a further 1 min until fragrant. Set aside to cool.
Combine Yumi’s Roasted Beetroot dip, walnuts, chilli flakes and 1/3 cup ricotta in a small food processor. Add the cooled onion and garlic mixture. Blend until smooth then season to taste.
Cook spaghetti according to packet instructions. Drain, reserving 1 cup of pasta water.
Toss beetroot mixture through the drained pasta, adding enough pasta water to create a saucy consistency.
Divide pasta between 4 bowls. Serve with a large chunk of extra ricotta and a scattering of basil leaves and a sprinkle of chilli flakes.
