There’s nothing subtle about this. It ’s outrageously pink and all the lovelier for it. The crumbs are a must: they add a crunchy contrast to the rich sauce and a salty kick to balance the sweet beetroot.

Serves 2

325g whole beetroot, washed
120g soft goat’s cheese, no rind
½ lemon, zest and juice
180g linguine
2 tbsp extra virgin olive oil
30g panko breadcrumbs
1 tbsp thyme leaves, chopped
2 large garlic cloves

1 Preheat the oven to 210C/Fan 190C/ Gas 6-7. Wrap each of the beetroot in foil and bake on a baking tray for 90 mins or until you can poke a skewer through without effort. Unwrap and leave to cool before peeling (the skin should just rub off).

2 Chop the beetroot into chunks and whizz in a blender until smooth. Tip the pur ée into a pan over a low heat and warm gently. Stir in half the goat’s cheese and all the lemon juice, season , then remove from the heat.

3 Cook the pasta according to pack instructions. Meanwhile, heat the olive oil in a frying pan over a medium-high heat. Add the breadcrumbs and thyme and fry for 2-3 mins, or until golden. Crush the garlic to a paste with a little salt and add to the pan with the lemon zest, fry for a further 1-2 mins. Set aside.

4 When the pasta is ready, use tongs to lift it, and any cooking water that clings to it, into the beetroot sauce. Stir to combine then pile onto warm plates. Top with the breadcrumbs and remaining goat’s cheese and serve. Cook’s note: The breadcrumb s and sauce can be made a day in advance, but the finished dish needs serving immediately, so it doesn’t go stodgy.

This recipe is just one of the ideas from our regular Veg Patch Pantry series, by Kathy Slack. @gluts_gluttony. In our October issue you’ll also find Kathy’s recipes for Cauliflower Mac and Cheese, Parsnip Soup and Pumpkin and Ginger Cake. for more deliciously seasonal ideas, you might like to buy Kathy’s book, From the Veg Patch or tune in to her podcast Tales From the Veg Patch, via her Instagram page.

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