Beetroot Spaghetti with Goats’ Cheese and Walnuts

Prep Time: 10 mins

Cooking Time: 15 mins

Course: main

Serves: 4

400 g (14 oz) dried wholewheat spaghetti

200 g (7 oz) cooked beetroot (not in vinegar), drained and chopped roughly

75 g (2½ oz) walnut pieces

2 tbs extra virgin olive oil, plus extra for drizzling

2 cloves garlic, chopped finely

100 g (3½ oz) rindless soft goats’ cheese, or dairy-free alternative, crumbled

4 handfuls rocket leaves

Sea salt and freshly ground black pepper, to taste

1 Cook the spaghetti in plenty of boiling salted water following the package directions.

2 While the pasta is cooking, purée the beetroot using a hand-held stick blender and set aside.

3 Toast the walnuts in a large, dry frying-pan for 3 minutes, tossing them occasionally until they start to colour. Set aside.

4 Heat the oil in a large sauté pan over a medium heat. Fry the garlic for 1 minute, then add the beetroot purée and cook, stirring, for 2 minutes until reduced slightly.

5 When the pasta is cooked but still al dente, drain, reserving 100 ml (3½ fl oz) of the cooking water. Add the pasta to the beetroot along with enough of the cooking water to loosen the sauce. Using tongs, turn the pasta to coat it in the sauce, adding more of the cooking water if needed.

6 Divide the pasta between 4 large shallow bowls and scatter over the toasted walnuts and goats’ cheese just before serving. Top with the rocket and an extra drizzle of olive oil, then season to taste.