John Myers
Beetroot Spaghetti
The perfect beetroot spaghetti recipe with a picture and simple step-by-step instructions.
- 500 g Spaghetti
- 300 g Beetroot
- 1 Pc. Small onion
- 100 ml Cream
- 4 tbsp Oil
- Salt, pepper, chilli
- Parmesan
- Steam the beetroot and peel off the skin. Peel and dice the onion. Cook the noodles in salted water, but they still have to be a little too hard when straining.
- Puree the beetroot (should be still hot) with milk and onions and season strongly with salt, pepper and chilli. Put the oil in a saucepan, add the pasta over medium heat and pour the beetroot sauce over it. The pasta should now be al dente in the sauce.
- Place the pasta on plates and sprinkle with Parmesan.
- 4th tip: take soy cousin instead of the cream and leave out the cheese, it’s vegan 🙂
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