At least once a week my family has spaghetti. This is mostly because it is quick and easy to make. My husband and I would swap up who would make it depending on energy levels. After a few months of the same spaghetti week in and out, we decided it try making our own sauces and try to make it a little different each time. We’ve done vegan, cheese-laiden, beefy, and many different spice combinations.
This past week I tried a new variation and it turned out delicious. Although it is vegetarian, it has great umami. It came about only because i was planning on dying Easter eggs and then realising i only had brown eggs. It has a couple veggies in it and when accompanied with gluten free rice pasta has complete protein. It is gluten and soy free.
Savoury beet spaghetti
Serves 4-6 Prep time: 10 min Cooking time: 30-45 min
- ½ sweet onion (diced)
- 2 medium garlic cloves (minced)
- 1 beet (diced)
- 1 can tomato sauce
- 1 tbsp butter
- 1 tbsp tomato paste
- 1 tsp basil
- 1 tsp margoram
- 1 tsp tarragon
- ½ tsp thyme
- ⅛ tsp celery seed
- ⅛ tsp salt
- ⅛ tsp pepper
- ½ lemon
- Fresh basil and freshly shredded sharp cheddar cheese for finishing
Roast beets (390 for 20 min in airfyer or 400 for 35-45 min in conventional oven)
Cook pasta in salted water according to package directions until not quite al denté.
Meanwhile, saute onion in olive oil until soft. Add seasonings and heat for a minute. Add tomato paste and cook 1-2 minutes before adding the garlic, peas, and butter. Once warmed through add tomato sauce and beets. Simmer for a couple minutes with pasta and ¼ cup of pasta water stirring well. Squeeze ½ a lemon over for a little brightness. Finish with fresh basil and freshly shredded sharp cheddar cheese.