Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!
Linguine with Beetroot and Lemon
Pasta - Pasta - vegetable - -
500 g / 1 lb 2 oz linguine or spaghetti
75 ml / 3 oz olive oil
1 small red onion, chopped
1 x 250 g / 8.8 oz pack natural cooked beetroot, cut into 5 mm / 1/4 inch cubes
2 garlic cloves, crushed
2 T balsamic vinegar
Finely grated zest and juice of 1 lemon
1 T freshly chopped oregano
Salt and freshly ground black pepper
Cook the pasta according to packet instructions. Meanwhile, heat the olive oil in a frying pan. Add the onion and cook over a low heat for 4-5 minutes, until soft.
Turn up the heat and add the beetroot, garlic and balsamic vinegar and cook for 2 minutes. Add the lemon zest and juice and toss well. Season, add the oregano and serve with the cooked and drained pasta.