Red Spaghetti

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; lengths (10oz)
; goat's cheese,
1 Medium-size onion; chopped
; cheese
; grated (3oz)
2 tb olive oil
; mashed
600 ml Hot vegetable stock or
75 g Pecorino; Lancashire or hard
300 g Dried spaghetti; broken into
3 Cooked beetroot weighing
Freshly grated parmesan or

Original recipe makes 4 servings



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.

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