Beetroot & Spinach Linguine

Some days call for fussy food, taking time to create and involve all the senses in the process. Others call for a manic sprint to the kitchen, a quick fridge raid and a prayer that you might get something edible on the table.


But all too often, these meals that somehow define our unbalanced lives, slotting the only thing that will fuel your body into time otherwise occupied by activities that require that fuel…. Fall flat on the nutritional scale. Often pre-packaged and devoid of anything that will do your body any good.


Nonetheless it happens, and this recipe is for those times. Bursting with energy, antioxidants, vitamins, and minerals, it’s not only simple to whip up but tastes delicious. Get ahead by grating a batch of beetroot and keeping it in an airtight box in the fridge for up to 4 days, the nuts can be roasted in advance too.

Ingredients:


225g Beetroot, grated, or pulsed in a food processor

225g Linguine

Large handful Spinach

1 Medium Onion, finely chopped

1 tbsp Olive Oil, plus extra to drizzle

1 tbsp Balsamic Vinegar

1 tbsp Dark Soy Sauce

Small Pinch Brown Sugar

Small Pinch Salt

8 Turns Black Pepper Mill


200g Feta, crumbled

100g Pistachios, toasted and bashed with a rolling pin


Method:


1. Heat the oil in a large skillet pan and add the beetroot and onion, plus a pinch of salt. Sauté over a medium heat until soft and beginning to caramelise.

2. Add the balsamic, soy and sugar and cook 1-2 minutes more or until reduced. Add the cracked black pepper.

3. Blitz in a food processor or blender and set aside. Meanwhile bring a large pan of salted water to a rolling boil and cook the linguine for 2 minutes less than the packet instructions. Throw in the spinach 1 minute before the cooking time is up.

4. Remove a ladle of the cooking water and set aside in a cup, drain the pasta, and add the sauce, along with the reserved water.

5. Add a splash more olive oil and mix through with tongs. Taste, adjust the seasoning to your liking and serve in 4 bowls topped with the feta and pistachios.