Beetroot pasta

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cover the beetroots in a large saucepan with boiling water and gently simmer for 50 minutes.

Step 2

Meanwhile add the cashew to a bowl and cover with more boiling water. Soak for 15 minutes then drain.

Step 3

Add some oil to a frying pan on medium heat and sauté the onions and garlic until soft.

Step 4

Cook the pasta according to the packet instructions and then drain and toss in a little olive oil.

Step 5

Drain the beetroot and chop off the stem and cut into chunks in the saucepan. Add the lemon, milk, marmite, onions and garlic and a grind of black pepper and then tilt the pan and blitz until there are no large chunks.

Step 6

Heat on low heat and add the purple sprouting broccoli and stir. Cover for 2 minutes and then add the pasta a ladle at a time and stir to coat before adding the next ladle. When all has been added, turn off the heat.

Step 7

Fry fry the walnuts in a frying pan until golden and toasted and then plate the pasta with the walnuts, thyme, and some cheese.

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