Beetroot Coquillettes with Smoked Mackerel and Walnut Crumb
By OcadoLife
Published on 18 January 2023
Boldly flavoured and eye-catchingly pink, this Beetroot Coquillettes with Smoked Mackerel and Walnut Crumb, from food writer and stylist Rosie Reynolds, features a French pasta that’s shaped like a mini macaroni. Cook until al dente for a satisfying bite, and top the dish with chopped walnut pieces for extra texture. Looking for more pasta recipes? Look no further.Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 2 tbsp of olive oil
- 1 onion, roughly chopped
- 3 garlic cloves, crushed or grated
- 500 g of beetroot, peeled and chopped into 1cm cubes
- 1.5 tsp of ground coriander
- 1.5 tsp of cumin seeds
- 300 g of coquillettes
- 25 g of coriander, stems finely chopped, leaves left whole
- 1 vegetable stock cube, dissolved in 1L boiling water
- 100 g of walnut pieces
- 300 g of smoked mackerel, broken into bite-sized pieces
- 4 tbsp of crème fraîche, to serve
Method
Step 1
Heat the oil in a large casserole, add the onion, 2 garlic cloves, beetroot and 1 tsp each of ground coriander and cumin seeds; season. Fry, stirring often, over a medium heat for 10 mins.Step 2
Stir the coquillettes and coriander stems into the beets, pour over the stock and bring to the boil; cook for 10 mins, stirring often.Step 3
For the crumb, toast the walnuts in a dry pan for 5 mins. Add the remaining spices and garlic; cook for 1 min. Tip onto a board, cool slightly then add the coriander leaves. Chop everything together, scrape into a bowl and season.Step 4
Fold the mackerel into the pasta; season. Serve with the nut crumb and a dollop of crème fraîche. Keep leftovers, covered, in the fridge for 2 days. Store the crumb separately.