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Home Recipes Pasta, Noodles, Rice And Pulses Pan fried Beetroot pasta with Baharat orange and walnuts

Pan fried Beetroot pasta with Baharat orange and walnuts

Beetroots that have been panfried with orange zest take on a whole new flavour explosion on your palate. combined with...

Pan fried Beetroot pasta with Baharat orange and walnuts

Ingredients

6-8 small cooked beetroots without any added vinager
20g butter
3 celery sticks
1 small onion sliced
zest of 1 large orange
1 teaspoon organic Arabic Baharat spice blend
100g walnuts
Large handful of freshley washed spinach
1/4 teaspoon organicground nutmeg
2oog Spelt Pasta
1 tablespoon organic vegetable bouillon

Beetroots that have been panfried with orange zest take on a whole new flavour explosion on your palate.

combined with pasta and you have a meal fit for a king (or queen).

Method

  1. toast the walnuts in the oven on 200'c for 5-10 minutes till light brown, but watch as they will burn if left unnatended.
  2. Wash and slice the celery sticks and put into pan with beetroot (below)
  3. Cut the beetroot into 1/4's and put into a deep frying pan with the butter, Baharatand orange zest
  4. Cook on high till the sugars in the beetroot start to caramalise and bring out the flavours
  5. Set aside and make the pasta etc
  6. Put pasta into a pan of water with the veg bouillon and bring to the boil.
  7. cook the pasta till al-dente' which means has a slight chew when you bite into a piece which should take about ten minutes, but read instructions on packet as pastas vary conciderably.
  8. Drain and add the nutmeg and spinach to wilt down.
  9. Put into hot bowls
  10. Divide the beetroot mixture between the bowls of pasta
  11. Top with the walnuts
  12. serve as is or with warm crusty bread

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Steenbergs, 6 Hallikeld Close,
Barker Business Park, Melmerby,
Ripon, HG4 5GZ
Company reg: #4316848
VAT no: #828127524

Steenbergs, Cube Building,
Monahan Road,
Cork, T12H1XY,
Republic of Ireland
EORI # GB828127524000


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