Looking for a comforting yet refreshing pasta dish that’ll do you for dinner and leftover lunch? This creamy beetroot number from Ella Mills (aka Deliciously Ella) is just the ticket.
3 tbsp olive oil1 x 400g tin of small white beans , drained4 servings of spaghetti or other long pastaToast the walnuts and pine nuts in a dry frying pan over a high heat until the pine nuts are golden, then transfer to a food processor along with the beetroot, parsley, 2 tablespoons of the olive oil and a good pinch of salt.Heat the remaining tablespoon of olive oil in a large casserole and fry the onion for 5-7 minutes, until soft. Stir in the garlic and fry for another minute.
Transfer the beetroot purée to the pan along with the beans and coconut milk and mix everything together. Bring to the boil and simmer for a couple of minutes to heat everything through.Cook the spaghetti according to the instructions on the pack, then drain well and return to the pan.Sign up for workouts, nutritious recipes and expert tips, plus our Strong Women magazine with expert advice on building strength & resilience sent to your inbox.
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