Easy Roasted Beetroot Tagliatelle
Pasta is my go-to-easy-meal. It’s quick, comforting and, mostly importantly, a brilliant carrier of flavour. In late summer and autumn, when they are at their best, beetroots are a great pasta companion. The deep, earthy flavour of beetroot is complimented by the sweetness of caramelised onion and garlic in this easy roasted beetroot tagliatelle recipe. Assembling the veg on a baking tray to roast then blitzing them together to make a sauce is a really simple technique for a mid-week meal. If you have some, you could add some fresh thyme to beetroot.
Reserving the cooking liquid from the pasta is a really important step in this recipe because the starchy water helps to coat the pasta in the sauce. I use a mug to scoop up a cupful of the water before draining the tagliatelle. If this is not something you are already in the habit of doing every time you cook pasta, I would recommend it; pasta water will always help the sauce.
To keep this recipe vegan top the beetroot tagliatelle with chopped toasted walnuts. I also like to add a crumbling of organic feta or goats cheese if I have some in the fridge.
Beetroot Tagliatelle Recipe
1 large onion
2 garlic cloves
50g walnuts, toasted and roughly chopped
100g feta, crumbled
1 Heat the oven to 200°C/180°C fan/ gas 6. Top and tail the beetroot then cut them into quarters or eighths, so roughly all the same size. Top and tail and peel the onion. Cut it into quarters then in half again for thick wedges. Toss the beetroot and onion in a little olive oil and roast for 25 minutes until the beetroot can be easily pierced with a knife and the onion is starting to caramelise.
2 After 15 minutes roasting time, add the whole garlic cloves to the baking tray. Cook the tagliatelle for a few minutes less than the pack instructions to al dente (it will finish cooking in the sauce). Drain the tagliatelle, reserving some of the pasta water.
3 Peel away any thick skin from the beetroot and add half to a blender along with the onion. Cut the ends off the garlic and squeeze the cloves out of their skins and into the blender. Add a glug of the reserved pasta water and blend until smooth.
4 Return the tagliatelle to the saucepan over a low heat and stir through the beetroot sauce, with a little more pasta water if needed, until it’s all coated in pink. Season with sea salt and freshly ground black pepper. Serve with the remaining roast beetroot wedges and either walnuts or feta (or both).