• 400 g spaghetti
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, chopped
  • 250 g cooked beetroot, cut into small wedges
  • 7.5 g fresh thyme, leaves picked
  • 200 g young leaf spinach, washed
  • 150 ml half-fat crème fraîche
  • 100 ml hot vegetable stock
  • Zest and juice of 1 lemon
  • 62.5 g Abergavenny goats' cheese, crumbled


  1. 1

    Cook the spaghetti according to pack instructions.

  2. 2

    Meanwhile, heat half the oil in a large frying pan. Sauté the onion and garlic for 10 minutes until soft. Remove from the heat and set aside.

  3. 3

    Toss the beetroot with the remaining oil and the thyme. Heat another pan and cook the beetroot for 3-4 minutes. Transfer to a bowl and keep warm. Wipe the pan clean and add the spinach with a splash of water; cook for 2 minutes until wilted.

  4. 4

    Stir the crème fraîche, stock and lemon juice through the onion and garlic mixture, return to the heat and cook for 2 minutes. Add the spaghetti and toss to combine.

  5. 5

    To serve, stir the beetroot and spinach through the spaghetti. Divide between 4 bowls and top with the goats' cheese, lemon zest and some black pepper.

Nutritional Details

Each serving provides
  • Energy 2257kj 539kcal 27%
  • Fat 15.1g 22%
  • Saturates 7.4g 37%
  • Sugars 10.8g 12%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 653kj/156kcal

Each serving provides

78.0g carbohydrate 6.8g fibre 19.4g protein

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