Ingredients
- 4 medium beetroots, peeled and cubed
- 1 whole garlic bulb
- 2 Tbsp balsamic vinegar
- 4 Tbsp olive oil
- 1 whole lemon, zested and juiced
- 10 leaves basil
- 1 tsp salt and pepper
- 1 bunch baby beetroot leaves, stems attached
- 1/2 cup Parmesan cheese
- 1 16 oz package spaghetti noodles, uncooked
Servings: servings
Units:
Instructions
- Preheat the oven to 400°F.
- Rub the beetroot and garlic in balsamic vinegar, 2 Tbsp of the olive oil and salt and pepper. Add peeled, whole garlic cloves to the mix and wrap the beetroot and garlic into a little tinfoil parcel. Let it cook for approximately 40-50 minutes.
- Puree the beet and garlic mixture in a blender or food processor.
- Add the lemon juice, zest, the rest of the olive oil, Parmesan and the basil and whiz to a puree.
- Cook your pasta according to packet instructions. 2 minutes before the pasta will be al dente, add the beetroot leaves to the cooking water, they should be limp but still crunchy when done.
- Drain the pasta and mix in your beetroot sauce.
Recipe Notes
Top with goat’s cheese for an edge to the tanginess of the lemony pasta.
Recipe adapted from lookatwhatimade.net
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