A healthy alternative to regular pasta with a nourishing sauce.
No matter how hard we try to pace our crops, we always end up with a glut of some kind of vegetable. Today it was beets. We picked a whole basket full. We roasted some in the oven and froze them to make Roast Beet Salad, which will be a treat later in the year.
The rest we ate for lunch as a healthy version of spaghetti with a hearty sauce. The ruby red beets alongside the kale made this dish look vibrant and it tasted earthy and satisfying after a morning of gardening.
What you’ll need…
- 2 medium sized beets
- 1 + 1 tbsp olive oil
- 2 chicken & apple sausages, chopped
- 1 cup of kale, chopped
- ¼ cup onion, chopped
- ½ cup broccoli, chopped
- 2 sage leaves, chopped
- 1 tablespoon fresh thyme, chopped
- ½ cup vegetable stock
- 4 oz goat cheese
- ½ cup walnuts
- Parsley to garnish
Here’s what you do…
For the noodles
Preheat the oven to 400°F.
First make your beets into noodles. It really couldn’t be simpler. This website has a nifty video explaining how it’s done. Peel the beets and put them through a spiralizer to make them into noodles. If you don’t have a spiralizer this website explains how to make vegetable noodles without one.
Chop the noodles to make them more manageable.
Put the beets on a baking tray. Spread them out and pour 1 tbsp of olive oil over them.
Bake for 10 minutes and remove from the oven.
For the sauce
Heat 1 tbsp of olive oil in a large sauté pan (with a lid). Add the onions and simmer over a low heat until they are soft.
Add the sausage, kale, broccoli, thyme and sage and sauté for 5 minutes.
Add ½ cup of vegetable stock, put the lid on the pan and steam the vegetables in the stock for a further five minutes.
Take the lid off the pan and add 4 oz of goat’s cheese and stir until the cheese has melted and coated the sausage and the vegetables.
Add the walnuts and chopped parsley.
Mix the noodles into the pan of sauce and stir over a low heat to combine all the ingredients and reheat the noodles.