Beetroot Spaghetti with Asparagus & Halloumi
Vibrant purple beetroot puree forms the base of this delicious pasta dish. Pureed with lemon, olive oil and salt, topped with seasonal asparagus and chunks of halloumi this is a winning mid-week meal
Vacuum packed cooked beetroot is what is needed - not the pickled variety
This could be made vegan by avoiding the halloumi
Leftover halloumi is perfect for my Halloumi & Black Olive Bread
Food processor or stick blender
Cook the pasta according to packet instructions, in slightly salted water.
Blend the beetroot, lemon juice and zest and 1-2tbsp olive oil with salt and pepper until smooth. Taste and adjust as needed.
Chop the woody ends off the asparagus and add to the pasta for the last 2-3 minutes
Drain the pasta, separate the asparagus and place to one side.
Toss the beetroot puree with the pasta in the saucepan, adding a little pasta water to loosen the sauce. Taste and adjust
Heat through for 1-2 minutes until the beetroot sauce is hot.
Serve with the asparagus and chopped halloumi, as well as with a drizzle of olive oil, lemon zest and chilli flakes on top