Spaghetti with beetroot
and vegan mince ragu

How to prepare

1. In a large saucepan, boil water for the spaghetti with a pinch of salt.

2. Halve, peel and thinly slice the onion. Coarsely grate the beetroot. You can wear rubber gloves to prevent staining your hands (but it does wash off easily so don't worry too much).

3. Heat a splash of oil in a large frying pan on high heat. Once hot, add the vegan mince and cook for 5 mins.

4. Add the onion to the pan, stir together, and cook until the onion has softened, 4-5 mins. Season with salt and pepper.

5. Add the smoked paprika and a pinch of chilli flakes or powder to the pan. Mix well and cook for 30 seconds. Stir in the grated beetroot, chopped tomatoes, and 300ml water mixed with dissolved vegetable stock powder. Bring to the boil, then reduce the heat to simmer until the sauce has thickened, 8-10 mins.

6. Meanwhile, add the spaghetti to the saucepan of boiling water. Simmer until tender, 8 mins, then drain into a colander. Return to the pan off the heat, drizzle with a little oil and stir through to stop it sticking together.

7. Turn your grill or oven on to high (200°C).

8. Once the sauce in the pan is nice and thick, taste and season with salt and pepper if necessary. Add the sauce to the drained spaghetti and stir to combine.

9. Transfer the saucy pasta into an ovenproof dish and sprinkle over the grated cheddar or vegan cheese (the amount is up to you but it should roughly cover the whole dish).

10. Pop under the grill or in the oven until the cheese has melted and the top is turning golden, 3-5 mins.

11. Enjoy! :)