Spiced Beetroot Spaghetti with Cumin, Cloves & Greek Yogurt
- 2 large raw beetroots scrubbed
- 1 large onion
- 1 tbsp extra virgin olive oil
- 2 garlic cloves unpeeled
- 1 packet of whole wheat spaghetti
- 6 Tbsp walnuts toasted and roughly chopped
- 1 fresh thyme sprig roughly chopped
- 1 cup Greek yogurt
- 1 heaping tsp of ground cumin
- ½ tsp ground cloves
- 2 Tbsp pumpkin seeds toasted if desired
Preheat the oven to 400˚F. Place the beets in a roasting pan and drizzle with the olive oil. Prep the beetroots with olive oil, and sprinkle with sea salt and thyme. Bake in the preheated oven for 40 to 45 minutes or until the beets are soft and easily pierced with a knife.
Meanwhile, cook the spaghetti in salted boiling water for 1 minute less than pack instructions. Scoop out a cup of the pasta water, then drain.
Put the cooked beetroot in a blender along with the onion, toasted walnuts and a pinch of salt. Cut the ends off the garlic and squeeze the cloves out of their skins into the blender. Add 6 tbsp reserved pasta water and blend until almost smooth.
Return the spaghetti to the saucepan over a low heat and stir through the beetroot sauce, with a little more pasta water if needed, until everything is coated.
Mix yogurt with cumin and cloves. Season and sprinkle with fresh thyme and pumpkin seeds. Serve the yogurt on the side, over, or mixed into the pasta.
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