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This hot pink spaghetti is a real winner," says Ella Mills, the food writer and founder of Deliciously Ella.
"The mixture of walnuts, pine nuts and white beans gives it a nice texture, the coconut milk makes it beautifully creamy. The beets provide the color, and the garlic and parsley really add flavor. The result is sweet and mild, almost like a korma sauce. »
Creamy spaghetti with beets and walnuts
Serves 4
Ingredients:
Recommended
100g walnuts

50g pine nuts
300g cooked beets, drained, peeled and coarsely chopped

25g coarsely chopped flat-leaf parsley
3 tbsp olive oil
1 red onion, finely minced
1 clove of garlic, finely minced
1 can of 400 g small white beans (cannellini or haricot) , drained
200 ml canned coconut milk, shaken well to disperse the cream
Lemon juice, with taste
4 servings of spaghetti or other long pasta (75 g per person)
Sea salt and black pepper
Method:
1. Toast the walnuts and pine nuts in a dry skillet over high heat until the pine nuts are golden, then transfer them to a food processor along with the beets, parsley, two tablespoons of oil olives and a good pinch of salt. Blend until you get a thick purée.
2. Heat the remaining tablespoon of olive oil in a large saucepan and sauté the onion for five to seven minutes, until soft. Stir in the garlic and sauté for another minute.
3. Transfer the beet puree to the pan with the beans and coconut milk and mix everything together. Bring to a boil and simmer for a few minutes to warm through.
4. Check seasoning then stir in lemon juice to taste.
5. Cook spaghetti according to package directions, then drain well and return to pot.
6. Stir the sauce into the pasta and serve immediately.
Cooking on a cauliflower and cashew pilaf tray
No added sugar , this hazelnut bread is a guilt-free sweet treat
(Clare Winfield/PA)
"Ginger, garlic, bay leaves and spices give this cabbage pilaf- flower and cashew lots of depth, with a nice pop of color from the green beans,” says Mills.
“For variety, you can substitute cauliflower for squash or potato Just peel it and cut it into bite-size pieces and add it the same way."
She advises a slight change for children: "If you are cooking for very young children , omit cashews from roasting pan and sprinkle over adult servings when serving."
Serves 4
Ingredients:
1 finely chopped onion
1 cauliflower, tough outer leaves discarded, cut into florets
1 penny-sized piece of ginger thumb, peeled and finely grated
2 g cloves, crushed
1½ tbsp olive oil coconut, fondue
1 cinnamon stick
2 bay leaves
1 teaspoon of cumin seeds
½ teaspoon of turmeric
1 tsp of ground coriander
50g coarsely chopped cashews
40g raisins
250g white basmati rice, rinsed and drained
200g green beans, trimmed and cut into 4-5cm lengths
500ml hot vegetable stock
1 lemon, halved
A small handful of cilantro, roughly chopped
Harissa, for serving (optional)
Method:
1. ...

Food & Recipes Aug 24, 2022 0 48 Add to Reading List

This hot pink spaghetti is a real winner," says Ella Mills, the food writer and founder of Deliciously Ella.
"The mixture of walnuts, pine nuts and white beans gives it a nice texture, the coconut milk makes it beautifully creamy. The beets provide the color, and the garlic and parsley really add flavor. The result is sweet and mild, almost like a korma sauce. »
Creamy spaghetti with beets and walnuts
Serves 4
Ingredients:
Recommended
100g walnuts

50g pine nuts
300g cooked beets, drained, peeled and coarsely chopped

25g coarsely chopped flat-leaf parsley

3 tbsp olive oil

1 red onion, finely minced

1 clove of garlic, finely minced

1 can of 400 g small white beans (cannellini or haricot) , drained

200 ml canned coconut milk, shaken well to disperse the cream

Lemon juice, with taste

4 servings of spaghetti or other long pasta (75 g per person)

Sea salt and black pepper

Method:
1. Toast the walnuts and pine nuts in a dry skillet over high heat until the pine nuts are golden, then transfer them to a food processor along with the beets, parsley, two tablespoons of oil olives and a good pinch of salt. Blend until you get a thick purée.
2. Heat the remaining tablespoon of olive oil in a large saucepan and sauté the onion for five to seven minutes, until soft. Stir in the garlic and sauté for another minute.
3. Transfer the beet puree to the pan with the beans and coconut milk and mix everything together. Bring to a boil and simmer for a few minutes to warm through.
4. Check seasoning then stir in lemon juice to taste.
5. Cook spaghetti according to package directions, then drain well and return to pot.
6. Stir the sauce into the pasta and serve immediately.
Cooking on a cauliflower and cashew pilaf tray
No added sugar , this hazelnut bread is a guilt-free sweet treat
(Clare Winfield/PA)
"Ginger, garlic, bay leaves and spices give this cabbage pilaf- flower and cashew lots of depth, with a nice pop of color from the green beans,” says Mills.
“For variety, you can substitute cauliflower for squash or potato Just peel it and cut it into bite-size pieces and add it the same way."
She advises a slight change for children: "If you are cooking for very young children , omit cashews from roasting pan and sprinkle over adult servings when serving."
Serves 4
Ingredients:
1 finely chopped onion
1 cauliflower, tough outer leaves discarded, cut into florets
1 penny-sized piece of ginger thumb, peeled and finely grated
2 g cloves, crushed
1½ tbsp olive oil coconut, fondue
1 cinnamon stick
2 bay leaves
1 teaspoon of cumin seeds
½ teaspoon of turmeric
1 tsp of ground coriander
50g coarsely chopped cashews
40g raisins
250g white basmati rice, rinsed and drained
200g green beans, trimmed and cut into 4-5cm lengths
500ml hot vegetable stock
1 lemon, halved
A small handful of cilantro, roughly chopped
Harissa, for serving (optional)
Method:
1. ...