Purple Linguine

Preparation info
  • Serves


    • Difficulty


    • Ready in

      55 min

Appears in
So Vegan in 5: Over 100 super simple and delicious 5-ingredient recipes

By Roxy Pope and Ben Pook

Published 2018

  • About

This is a stunning plate of food. Roxy grew up on a diet of beetroot in all shapes and sizes, thanks to her Polish mum. Here we combine it with dill for a winning flavour combo, while delivering an incredibly deep purple colour, which makes this dish so warm and inviting.


  • 2 medium raw beetroots
  • 200 g linguine
  • handful of fresh dill, plus extra to g


Preheat the oven to 200°C/180°C fan/gas mark 6.

Peel the beetroot, trim the ends and cut into 2cm chunks. Place the beetroot chunks on a baking tray, drizzle with olive oil and season with salt and pepper, then use your hands to combine everything.