1. Heat the olive oil in a saucepan, add the onion and fry for about 5 minutes or until transparent. 2. Add the spaghetti and continue to fry for 1-2 minutes. (Dont be alarmed by the strange behaviour of the spaghetti!) 3. Add the beetroot pur?e and enough hot stock or water just to cover. 4. Bring to the boil, then reduce the heat, cover and simmer for 10-15 minutes, adding more stock or water as the pasta absorbs it. 5. Continue cooking until the pasta is tender. 6. Add the cheese, season wtih salt and stir well until the cheese has melted completely and the mixture is creamy without being dry or runny, and is a beautiful deep pinky-purple colour. 7. Serve with grated parmesan or pecorino. NOTES : This spectacular recipe uses the traditional method of cooking risotto to give extra body and flavour to dried pasta. Try using spinach instead of beetroot, and flavouring with garlic instead of onions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (96g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 15 (100%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 0.1mg||0 %|
|Potassium 1.3mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 15
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