Caramelised Beetroot Spaghetti

Bored of the typical pasta and tomato sauce combination? Try something new and go for these delicious beetroot and mushroom spaghetti, caramelised in balsamic vinegar and honey. To top it off, add a tablespoon of goats cream cheese and surprise your friends or better half with a surprising creation :D

Ingredients (2-3 People):

• 2 medium-sized Beetroots

• Fresh Thyme

• 250g Spaghetti

• 250g Champignons

• 2 cloves of Garlic

• 1 red Onion

• 100ml Balsamic Vinegar

• 1 tbsp Honey

• Pepper

• Goats Cream Cheese

Method:

1. Preheat your oven to 200°C. Wash the beetroot thoroughly and cook them in a pot of water for about 25-30 minutes. Remove them from the water and cut them into cubes. Place the cut beetroot in a bowl and mix with some olive oil, fresh thyme, and pepper. Bake in the oven for about 15-20 minutes.

2. Wash and quarter the mushrooms. Chop up the onion and garlic cloves. In a pan, heat some olive oil and sauté the mushrooms, onion, and garlic, until the mushrooms shrink a little. Remove from the pan and set aside.

3. Cook the spaghetti as instructed on the packaging.

4. In the pan, add the balsamic vinegar and honey, and cook it until it reduced to a more thick sauce. Add some pepper to taste.

5. Add the spaghetti, mushrooms, and beetroot to the vinegar-honey reduction and serve with some goats cream cheese (normal cream cheese works too)