The rich, creamy pasta is made vibrant and colorful with the beetroot in this red spaghetti recipe. This tasty and simple pasta is made all in one pan. You can easily turn this red pasta into green by replacing beetroot with spinach, and onions with garlic. Smart Recipes, American Recipes, Dairy Recipes, Recipes Dairy American Red Spaghetti Red Spaghetti Recipe | PT45M Serves 4 Ingredients: 10 Ounces Dried Spaghetti 3 Ounces Lancashire Or Hard Goat's Cheese 1 Tablespoon Salt 1 Medium Onion 2 Tablespoons Olive Oil 1 Pint Hot Vegetable Stock 3 Cooked Beetroots 0.1 Freshly Grated Parmesan Or Pecorino Cheese In a pan, heat olive oil and sauté onion for about 5 minutes or until translucent. Add spaghetti and stir-fry for about 1-2 minutes. Add beetroot puree and enough hot stock just to cover and bring to a boil. Reduce heat and simmer, covered for about 10-15 minutes. (Add more stock if the spaghetti becomes dry). Cook until pasta is tender. Add goat cheese and salt and stir until the cheese is melted completely. Serve with the topping of grated parmesan or pecorino.

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