Spaghetti with beetroot and spinach

This colourful pasta dish has a great combination of tangy beetroot, goats' cheese and spinach.

Serves: 4

Preparation time:  10 minutes

Cooking time:  20 minutes

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You will need

  • 400g Sainsbury's spaghetti
  • 1 tablespoon olive oil
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, peeled and chopped
  • 250g pack Sainsbury's cooked beetroot, cut into small wedges
  • ½ x 15g pack fresh thyme by Sainsbury's, leaves picked
  • 200g ready washed young leaf spinach by Sainsbury's
  • 150ml half fat crème fraîche
  • 100ml vegetable stock
  • 1 lemon, zest and juice
  • ½ x 125g pack Sainsbury's Abergavenny goats' cheese, crumbled
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Recipe Information

Step by step guide to making Spaghetti with beetroot and spinach

  1. Cook the spaghetti according to pack instructions.
  2. Meanwhile, heat half the oil in a large frying pan. Sauté the onion and garlic for 10 minutes until soft. Remove from the heat and set aside.
  3. Toss the beetroot with the remaining oil and the thyme. Heat another pan and cook the beetroot for 3-4 minutes. Transfer to a bowl and keep warm.
  4. Wipe the pan clean and add the spinach with a splash of water, then cook for 2 minutes until wilted.
  5. Stir the crème fraîche, stock and lemon juice through the onion and garlic mixture, return to the heat and cook for 2 minutes. Add the cooked spaghetti and toss to combine.
  6. To serve, stir the beetroot and spinach through the spaghetti. Divide between 4 bowls and top with the goats’ cheese, lemon zest and some black pepper.

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Nutritional information for Spaghetti with beetroot and spinach

Nutritional information for Spaghetti with beetroot and spinach

Nutrition type per serving
Calories 560 kcal
Total Fat 14.6g
Saturated Fat 7.4g
Salt 0.49g
Sugar 7.1g

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