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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

15 minutes
20 minutes
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Ingredients checklist
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3 Tablespoon
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Wastage Tips

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