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Beetroot, Goats' Cheese, Hazelnut & Mint Spaghetti, Jane Lovett Just One Pan
June 2021
Reading time 10 minutes

This recipe creates the most strikingly coloured spaghetti, thanks to the beetroot, and it's extremely tasty as well

People will ask if you actually made the beetroot spaghetti, they always do - it's up to you whether or not to own up!
  • 30g whole (shelled) hazelnuts, blanched
  • sea salt and freshly ground black pepper
  • 350g dried spaghetti
  • 115g cooked beetroot (not in vinegar), peeled and cut into chunks
  • 125g soft goats’ cheese
  • 10 mint leaves, plus a few extra to garnish
  • good glug of olive oil, plus extra to serve
  • 120g soft goats’ cheese log, rind discarded from each end and cut into ½cm-thick slices
  1. Put a kettleful of water on to boil. 
  2. Find a large saucepan, big enough for cooking the pasta. Heat the dry saucepan on a medium heat, add the hazelnuts and toast them until brown and fragrant, about five minutes, swirling them around so they brown evenly and don’t burn. Tip onto a board and roughly chop, then set aside.
  3. Pour the water from the kettle into the pan, bring back to the boil, add plenty of salt and then the spaghetti. Cook according to the packet instructions.
  4. While the spaghetti is cooking, put the beetroot, soft goats’ cheese, mint leaves and some seasoning into a small food-processor and whizz together into a smooth-ish purée. Check and adjust the seasoning accordingly. It needs to be well seasoned. Drain the pasta in a colander (reserving a mugful of its cooking water first) and set aside.
  5. Heat the olive oil in the pasta pan and add the beetroot purée, followed by the pasta, plus a tablespoon or so of the reserved pasta water. Mix together well and add a little more pasta water to achieve a looser, or your required, consistency, if necessary.
  6. Divide the pasta between four serving bowls, dot with the goats’ cheese log slices broken up into smaller pieces, the chopped hazelnuts, a few mint leaves and a good swirl of olive oil. Serve.


Steps 2 and 4 can be completed up to three days in advance. Keep the nuts in a covered dish and transfer the beetroot purée to a bowl, cover and chill.



The beetroot purée makes a delicious dip for dunking strips of warm flatbreads or vegetable crudités into.

Extracted from Just One Pan by Jane Lovett (Headline Home, £25)

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