Meals and Courses

Spaghetti with Beetroot and Goats’ Cheese

cook 20 mins
Tags: Quick eats
  • 15 g (1/2 oz) butter
  • 1 onion, finely sliced
  • 250 g (8 oz) cooked beetroot, chopped
  • 125 ml (4 fl oz) dry white wine
  • 200 ml (7 fl oz) hot chicken or vegetable stock
  • 400 g (13 oz) spaghetti
  • 75 g (3 oz) firm goats’ cheese log, cut into 4 thick slices
  • 75 ml (3 fl oz) soured cream
  • salt and pepper
  • chopped dill, to garnish
  • Heat the butter in a large saucepan, add the onion and cook for 5 minutes or until softened. Add the beetroot and wine and cook for a further 5 minutes or until the wine has reduced by half. Pour over the stock and simmer for 5 minutes.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Place the goats’ cheese slices on a baking sheet lined with foil. Cook under a preheated hot grill for 3 minutes or until golden brown.
  • Stir the soured cream into the beetroot and season. Drain the pasta and spoon into serving bowls. Spoon over the beetroot sauce, top each with a slice of goats’ cheese and serve sprinkled with dill.
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