---
title: "Crushed Beets & Whole Wheat Spaghetti"
source: {name: "HelloFresh", url: "https://www.hellofresh.com/recipes/crushed-beets-and-whole-wheat-spaghetti-5566221afd2cb9046d8b456b"}
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Medium
allergens: [Wheat, Milk, Tree Nuts]
tags: [Veggie, Pasta, Healthy]
rating: 4.0
rating_count: 885
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/crushed-beets-whole-wheat-spaghetti.avif"
---

Bring a large #pot{} of water to a boil with a large pinch of salt. Add the @whole wheat spaghetti{8%oz} and cook until al dente ~{8%minutes}. Reserve ⅓ cup pasta water, then drain.

Meanwhile, halve, peel, and thinly slice the @red onion{1%unit}. Prep the @garlic{2%cloves}(minced 1, crushed 1). Zest and halve the @lemon{1%unit}. Thinly slice the @basil{½%cup}(leaves) and reserve the stems.

Roughly chop the @pre-cooked beets{8%oz}. In a #medium bowl{}, mash the beets with a fork until completely smooth. Mix in ½ tbsp @olive oil{2½%tbsp}, the minced garlic, and a pinch of @salt{to taste} and @black pepper{to taste}.

Heat a #large pan{} over medium heat, then add the @hazelnuts{¼%cup} and cook, tossing, until fragrant ~{2%minutes}. Set aside to cool, then roughly chop.

In the same pan, make the basil oil: heat 2 tbsp olive oil over medium heat along with the basil stems and crushed garlic. Cook until fragrant ~{2%minutes}. Set the basil oil aside in a #small bowl{}.

In the same pan, add the red onion and cook, tossing, until soft ~{5%minutes}. Season with salt and pepper. Add the beet mixture, whole wheat spaghetti, reserved pasta water, and a squeeze of lemon juice to the pan. Cook, tossing until thoroughly coated. Season to taste with salt and pepper.

Plate the pasta, then drizzle with basil oil and dollop with @ricotta cheese{½%cup}. Sprinkle with lemon zest, sliced basil, chopped hazelnuts, salt, and pepper. Enjoy!