Easy Beetroot Spaghetti 

½ jar Bonsan Beetroot and Horseradish Spread
350g spaghetti
200g vegan ricotta cheese
2 tbsp olive oil
2 tbsp lemon juice
¼ tsp salt (plus 1 tsp for cooking pasta)
125g chopped walnuts, to serve
Grated vegan Parmesan cheese, to serve
2 tbsp chopped fresh mint, to serve

Serves: 4

1. Cook the spaghetti in a large pot of lightly salted boiling water according to package instructions. Halfway through cooking, scoop up a mug of pasta cooking water and set aside.
2. Meanwhile, add the horseradish and beetroot spread, vegan ricotta, pasta cooking water, olive oil, lemon juice and ¼ tsp salt into a food processor and blend.
3. Pour the sauce into a small saucepan and heat over a low heat for 5 minutes, or until warmed through.
4. Drain the spaghetti. Transfer to a serving bowl, pour the sauce over the top and toss well.
5. Scatter the walnuts over the pasta and garnish with a sprinkle of vegan parmesan cheese and fresh mint. Serve as an easy mid-week meal that’s full of colour and flavour!

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