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

Ingredients

what to do

  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, Baharat and 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.  
  8. 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.
  9. Drain and add the nutmeg and spinach to wilt down. 
  10. Put into hot bowls
  11. Divide the beetroot mixture between the bowls of pasta
  12. Top with the walnuts
  13. serve as is or with warm crusty bread

 

 

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