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...
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 |
Method
- 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.
- Wash and slice the celery sticks and put into pan with beetroot (below)
- Cut the beetroot into 1/4's and put into a deep frying pan with the butter, Baharatand orange zest
- Cook on high till the sugars in the beetroot start to caramalise and bring out the flavours
- Set aside and make the pasta etc
- Put pasta into a pan of water with the veg bouillon and bring to the boil.
- 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.
- Drain and add the nutmeg and spinach to wilt down.
- Put into hot bowls
- Divide the beetroot mixture between the bowls of pasta
- Top with the walnuts
- serve as is or with warm crusty bread
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