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Servings: 2 people


  • 200 grams spaghetti (or other pasta of choice)
  • 1 beetroot (about 225 grams)
  • 4 cloves of garlic
  • ¼ cup cashews
  • 2 tbsp milk
  • 1 tbsp red wine vinegar (see notes)
  • 75-100 grams feta cheese, to serve
  • Freshly cracked black pepper, to taste
  • Salt, to taste


  • Preheat the oven to 180 C.
  • Wrap the beets and 3 cloves of garlic in foil and roast for 45-50 mins. You know the beets are cooked when a knife inserted into them goes through without any resistance.
  • Cook pasta according to packet instructions. Drain and add to a pot.
  • Roughly quarter the beets and add to a blender jar. Squeeze out the roasted garlic and add to the jar. Add the cashews, raw garlic clove, milk, red wine vinegar, and salt. Blend it all together to a smooth purée.
  • Add the beet sauce to the cooked pasta and toss to coat. Season with more salt and freshly cracked black pepper. (The nubbly texture of cracked pepper is a nice contrast against the sweetness of the beets here. If you don’t own a pepper mill, coarsely pound in a pestle and mortar/use a blender.) Taste and adjust seasoning.
  • Serve with lots of crumbled feta over the top. Best served warm or at room temperature.
  • Keeps refrigerated (without the feta) for up to 3 days or in the freezer for up to a month.


Loosely adapted from Nadiya Hussain.
If you can’t find red wine vinegar, apple cider vinegar is a good substitute.