Happy Thursday guys…..It’s been a weird week, dealing with the frustrations of an over the top slow computer that keeps losing connection….Urrggggggg !!!!! I don’t know where to start with this one….apart from this is not the prettiest meal out there. I thought it would be, but it’s not, somehow those colours just intermingled and got messy….but it is tasty and it is healthy !!!
Anyway, comfort food was needed, and I needed some crunch and colour and carbs !!! I know, can you believe it? I think my hubby nearly had a mild heart attack when he saw I was eating pasta. So, originally my thoughts were spiralized butternut and beetroot. I wanted the whole spaghetti vibe going on…… Anyway, so lazy me was too lazy to take out the spiralizer so opted for the grater instead, so we have grated butternut and grated beetroot ! I wasn’t too sure how this concoction would work, but it did. I actually surprised myself, and the roasted grated butternut and beetroot didn’t mush all up when roasted….so that was a huge bonus! Crunch was needed for that bit of oomph, so topping this meal with toasted almonds and pumpkin seeds was The Best!!!
Let’s just say that this, maybe not so pretty, Roasted Butternut and Beetroot Nutty Spaghetti will be in my life forever. 🙂
Roasted Butternut and Beetroot Nutty Spaghetti
Preparation time: 20 minutes
Cooking time: 12 minutes
Total time: 32 minutes
Spaghetti (I used Gluten-Free Spaghetti)
2 cups grated raw butternut
1/2 cup grated raw beetroot
salt and pepper to taste
a drizzling of extra virgin olive oil for the roasting of the vegetables
a little butter or oil for cooking the garlic, sage and onions
3-4 garlic cloves, finely chopped (depending on size)
handful of fresh sage leaves
6 spring onions, finely chopped
To serve with:
freshly squeezed lemon juice
toasted almonds, chopped
toasted pumpkin seeds
Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
Grate the butternut and beetroot.
Place on a baking tray with a little oil, salt and pepper. Place in a preheated oven and roast for about 10 minutes. After about 5 minutes, give the vegetables a stir.
Whilst the vegetables are roasting, cook up the spaghetti (as per packet instructions).
Once the vegetables are done, remove from the oven.
In the meanwhile, heat up a little oil in a pan and cook the garlic and sage for a couple of minutes, lastly add the spring onions and give them a stir.
Then add the cooked spaghetti, and quickly toss in the roasted butternut and beetroot. You may find that the spaghetti starts turning a bit pink from the beetroot, don’t worry it is fine. Give this meal a squeeze of lemon juice and top with toasted almonds and toasted pumpkin seeds.