Deliciously Ella's creamy beetroot and walnut spaghetti recipe
This vegan recipe comes from a new plant-based cookbook from the founder of Deliciously Ella, Ella Mills. She says, "The most vibrant dish in the book, this bright pink spaghetti is a real winner. The mix of walnuts, pine nuts and white beans gives it a lovely texture, the coconut milk makes it beautifully creamy. The beets bring the colour and the garlic and parsley really add to the flavour. The result is sweet and mild, almost like a korma sauce."
Ingredients
- 25 g flat-leaf parsley, roughly chopped
- 1 garlic clove
- 100 g walnuts
- 50 g pine nuts
- 300 g cooked beetroot, drained, peeled and roughly chopped
- 3 tbsp olive oil
- 1 red onion, finely sliced
- 1 400g tin of small white beans (cannelloni or haricot), drained
- 200 ml tinned coconut milk, shaken well to disperse the cream
- 1 squeeze of lemon juice, to taste
- 4 servings of spaghetti or other long pasta (75g per person)
- 1 pinch sea salt and black pepper
- 0.9 oz flat-leaf parsley, roughly chopped
- 1 garlic clove
- 3.5 oz walnuts
- 1.8 oz pine nuts
- 10.6 oz cooked beetroot, drained, peeled and roughly chopped
- 3 tbsp olive oil
- 1 red onion, finely sliced
- 1 400g tin of small white beans (cannelloni or haricot), drained
- 7 fl oz tinned coconut milk, shaken well to disperse the cream
- 1 squeeze of lemon juice, to taste
- 4 servings of spaghetti or other long pasta (75g per person)
- 1 pinch sea salt and black pepper
- 0.9 oz flat-leaf parsley, roughly chopped
- 1 garlic clove
- 3.5 oz walnuts
- 1.8 oz pine nuts
- 10.6 oz cooked beetroot, drained, peeled and roughly chopped
- 3 tbsp olive oil
- 1 red onion, finely sliced
- 1 400g tin of small white beans (cannelloni or haricot), drained
- 0.8 cup tinned coconut milk, shaken well to disperse the cream
- 1 squeeze of lemon juice, to taste
- 4 servings of spaghetti or other long pasta (75g per person)
- 1 pinch sea salt and black pepper
Details
- Cuisine: Plant-based
- Recipe Type: Pasta
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Toast the walnuts and pine nuts in a dry frying pan over a high heat until the pine nuts are golden, then transfer to a food processor along with the beetroot, parsley, 2 tablespoons of the olive oil and a good pinch of salt. Blitz until you have a thick purée.
- Heat the remaining tablespoon of olive oil in a large casserole dish and fry the onion for 5–7 minutes, until soft. Stir in the garlic and fry for another minute.
- Transfer the beetroot purée to the pan along with the beans and coconut milk and mix everything together. Bring to the boil and simmer for a couple of minutes to heat everything through.
- Check the seasoning then stir in lemon juice to taste.
- Cook the spaghetti according to the instructions on the pack, then drain well and return to the pan.
- Stir the sauce through the pasta and serve immediately.
This recipe is extracted from How To Go Plant-Based: A Definitive Guide For You and Your Family by Ella Mills, published by Yellow Kite, out 18th August.
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