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RECIPES DISCOVER YESCHEF CHRISTMAS

RECIPES DISCOVER FRIENDLY MEDITERRANEAN YESCHEF CHRISTMAS

Beetroot bucatini
VEGETARIAN

“Be amazed at how the beetroot turns the pasta a majestic ruby red in this creamy,
vibrant dish. It’s enough to convince anyone that beetroot is incredible. Add the sauce
to anything from salads to pizza to pasta. This is one of my favourite dishes in this
book! ”

SERVES 4 COOKS IN 50 MINUTES (15 MINUTES PREP, 25-35 MINUTES COOK) DIFFICULTY NOT TOO TRICKY

Vegetables, Feta, Bread, Lunch & dinner recipes

RECIPE FROM

You Can Cook This!

BY MAX LA MANNA

BUY THE BOOK

Ingredients Method
380 g bucatini , spaghetti or linguine 1. To make the beetroot sauce: bring a pan of water to the boil, add the whole beetroot and cook for 10–15
minutes or until tender. Drain the beetroot and set aside to cool for a few minutes, then cut into
40 g feta , crumbled, to serve
quarters.
BEETROOT SAUCE
2. Meanwhile, in a non-stick frying pan over medium heat, heat the olive oil and cook the onion, garlic,
1 large beetroot , including the stems and parsley and basil stems for 3–5 minutes until fragrant and soft. Remove from the heat; do not wash the
leaves pan.

1 tbsp olive oil 3. Put the beetroot into a food processor or blender, add the onion mixture, nutritional yeast, lemon juice,
salt and pepper. Pulse for 1 minute, then, with the motor running, stream in the milk. Blend on high
1 onion , chopped
speed until very smooth. If the sauce is too thick, add a little more milk, 1 tablespoon at a time, to loosen.
2 garlic cloves , finely chopped or crushed
4. Bring a large pan of salted water to the boil, add the bucatini and cook for 9 minutes or until al dente.
1 tbsp chopped parsley stems Drain the pasta, reserving 4–5 tablespoons of the pasta cooking water.

1 tbsp chopped fresh basil stems , plus basil 5. Meanwhile, prepare the crispy garlic breadcrumbs. In a separate frying pan, heat the oil over medium
leaves to garnish heat, add the garlic and fry for 1 minute until lightly browned. Add the breadcrumbs and cook, stirring

4 tbsp nutritional yeast frequently, until the breadcrumbs are lightly charred and fragrant, about 2–3 minutes. Remove from the
heat and set aside.
½ lemon , juice of
6. In the same frying pan used for the onion and garlic, add the cooked pasta and beetroot sauce and stir
1 tsp salt well over low–medium heat for 2 minutes. If too thick, stir in some of the reserved pasta water.
½ tsp black pepper 7. Serve the pasta in bowls or on plates, garnished with roughly torn basil leaves, crumbled feta cheese and
70 ml oat milk crispy garlic breadcrumbs.

CRISPY GARLIC BREADCRUMBS

Tips
1 tbsp olive oil
Use gluten-free pasta and breadcrumbs if you prefer.
1 garlic clove , grated or thinly sliced

50 g breadcrumbs , home-made from a Store any leftover pasta and garlic breadcrumbs separately.
stale loaf, or shop-bought

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