Roasted Beetroot Pasta

Serves 4


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


  1. 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.
  2. 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.
  3.  Cook spaghetti according to packet instructions.  Drain, reserving 1 cup of pasta water.
  4.  Toss beetroot mixture through the drained pasta, adding enough pasta water to create a saucey consistency.
  5.  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
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