Ricette
Ricette vegetariane
Farro Spaghetti, Beets, Brown Butter, Poppy Seeds

Farro Spaghetti, Beets, Brown Butter, Poppy Seeds

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This vibrant beetroot and brown butter pasta is a sophisticated vegetarian main that celebrates deep, earthy flavours and striking colours. The nuttiness of the farro spaghetti perfectly complements the sweetness of roasted beetroot, while the brown butter and toasted poppy seeds add a wonderful richness and subtle crunch. It is a visually stunning dish that brings a touch of modern flair to your dinner table with its intense purple hue and aromatic golden butter sauce.

Ideal for a midweek treat or an impressive weekend meal, this recipe is as nourishing as it is beautiful. The addition of creamy goat's cheese provides a sharp, tangy contrast to the savoury sauce, creating a balanced and comforting bowl of pasta. For the best results, use high-quality whole wheat or farro spaghetti to enhance the rustic texture and wholesome flavour of this homemade favourite.

Ingredients for Farro Spaghetti, Beets, Brown Butter, Poppy Seeds

450g red beets, cleaned
60ml di olio d'oliva
60ml acqua
450g good-quality farro or whole wheat spaghetti
6 cucchiai di burro non salato
1 heaping tablespoon poppy seeds
1 cucchiaino di sale kosher
60ml pasta water
110g goat's milk cheese

How to make Farro Spaghetti, Beets, Brown Butter, Poppy Seeds

Preheat the oven to 204°C. Place the beets in a glass or ceramic baking dish. Cover with the olive oil and water. Bake until a tester easily passes through the beets, about 1 1/4 hours. Let cool.
Porta a ebollizione una grande pentola di acqua salata.
Peel the beets and cut into chunks. Add to the bowl of a food processor fitted with a metal blade and process to a rough puree. Add the spaghetti to the boiling water and cook according to the package directions.
Add the butter to a 10-inch skillet. Turn on the heat to high. Brown the butter, about 2 minutes. Add the poppy seeds and toast for 2 minutes. Add the pureed beets, salt, and the 60ml pasta water to the skillet. Stir to fully incorporate.
Use a wire-mesh skimmer or tongs to remove the spaghetti from the pot and place them directly into the skillet with the sauce. Stir to combine.
Divide the spaghetti into equal portions and place on warm plates. Use two round or oval soup spoons to form little balls of the goat's milk cheese. Place a ball on top of each serving.
Serve immediately.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.