Purple Linguine

Name: Purple Linguine
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 2
Ingredients: 2 medium raw beetroots; 4 tbsp single soya cream; ½ lemon; handful of fresh dill, plus extra to garnish; 200 g linguine; a pinch of salt and pepper

Preparation info

Serves
2

Difficulty
Easy
Ready in
55 min

Appears in

So Vegan in 5

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.

Ingredients

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

Main course
Vegan

Method

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.