Spiced Beetroot Spaghetti with Cumin, Cloves & Greek Yogurt

No ratings yet

A LITTLE CARDAMOM LORE Cardamom, native to India, was known to the ancient Greeks and used in making perfume, so highly esteemed was its aroma. That very same aroma informs so much cooking all over the world today – cardamom truly is one of the greatest spices on earth. In many parts of the world far beyond India, it is prized in baking.It’s also quite nutritious and a good source of Vitamin C, Niacin and Potassium.

No ratings yet

Spiced Beetroot Spaghetti with Cumin, Cloves & Greek Yogurt

By Diane Kochilas

Prep Time 15

Cook Time 50

Servings

Mediterranean Diet, News, Pasta, Recipes, Vegetarian, Yogurt

Prep Time 15

Cook Time 50

Servings

Mediterranean Diet, News, Pasta, Recipes, Vegetarian, Yogurt

Ingredients

2 large raw beetroots scrubbed
1 large onion
1 tbsp extra virgin olive oil
2 garlic cloves unpeeled
1 packet of whole wheat spaghetti
6 Tbsp walnuts toasted and roughly chopped
1 fresh thyme sprig roughly chopped
1 cup Greek yogurt
1 heaping tsp of ground cumin
½ tsp ground cloves
2 Tbsp pumpkin seeds toasted if desired

Instructions

Preheat the oven to 400˚F. Place the beets in a roasting pan and drizzle with the olive oil. Prep the beetroots with olive oil, and sprinkle with sea salt and thyme. Bake in the preheated oven for 40 to 45 minutes or until the beets are soft and easily pierced with a knife.
Meanwhile, cook the spaghetti in salted boiling water for 1 minute less than pack instructions. Scoop out a cup of the pasta water, then drain.
Put the cooked beetroot in a blender along with the onion, toasted walnuts and a pinch of salt. Cut the ends off the garlic and squeeze the cloves out of their skins into the blender. Add 6 tbsp reserved pasta water and blend until almost smooth.
Return the spaghetti to the saucepan over a low heat and stir through the beetroot sauce, with a little more pasta water if needed, until everything is coated.
Mix yogurt with cumin and cloves. Season and sprinkle with fresh thyme and pumpkin seeds. Serve the yogurt on the side, over, or mixed into the pasta.

❤️ Enjoyed this Recipe?

Share this recipe on Facebook or Instagram!

Mention @dianekohcilas & tag #dianekochilas!

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

You’ll Also Love

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

Latest Recipes

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Longevity Recipes

Spanakopita Salad

Vegetarian Mushroom Gyro

Greek Stuffed Peppers with Bulgur, Lentils & Feta

Creamy Broccoli & Cashew Soup

Featured In

Spiced Beetroot Spaghetti with Cumin, Cloves & Greek Yogurt