Creamy Beetroot Spaghetti with Kimchi and Lentil Tempeh

This creamy beetroot spaghetti with kimchi and lentil tempeh is a delicious way to bring two fermented foods into your meals, for adults and kids alike. It's also an easy way to add plant protein to your pasta.

The beetroot kimchi adds a tangy note that balances the richness of the coconut milk. It also brings umami depth, crunch and a vibrant purple colour.

The tempeh adds a nutty touch that goes beautifully with the walnuts and pine nuts. Lentil tempeh is made from legumes, so it turns this pasta into a hearty, plant-based main.

Ready to give your pasta routine a colourful twist?

Ingredients

• 60 g (¾ cup) walnuts

• 30 g (⅓ cup) pine nuts

• 25 g (1 cup) parsley, plus extra to garnish

• 300 g (2 cups) cooked beetroot, roughly chopped

• 200 ml (1 cup) creamy coconut milk

• 3 tbsp olive oil

• 1 red onion, finely sliced

• 1 garlic clove, finely sliced

• 1 Ragi lentil tempeh, cut into small cubes

• 1 cup (about 150 g) of Ragi beetroot kimchi

• Your favourite spaghetti

• Salt and pepper

Method

1. Toast the walnuts and pine nuts in a large pan over a low heat until golden. Set some aside to garnish.

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2. Transfer them to a blender with the beetroot, parsley, coconut milk, 2 tbsp of olive oil and a pinch of salt. Blend into a smooth purée.

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3. Heat the remaining tablespoon of olive oil in the same pan. Fry the onion for 3 minutes until soft. Add the garlic and tempeh and cook for another 5 minutes until golden.

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4. Pour the beetroot purée into the pan with the tempeh. Bring to the boil and simmer for 5 minutes.

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5. Add the kimchi, mix well and cook for 1 more minute.

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6. Cook the spaghetti, then add it to the pan with the sauce. Mix well.

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7. Garnish with fresh parsley and the crumbled toasted nuts.

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Et voilà. Enjoy!

If you make this recipe, don't forget to tag us on Instagram @ragi.food. We'd love to see your creations.