Beetroot spaghetti

Ingredients for 3 servings:

• 250 g spaghetti, whole wheat
• 400 g beetroot
• 1 pack of cream, vegan
• 1 garlic clove(s)
• e.g. horseradish, freshly grated or from the jar
• 1 spring onion(s)
• 125 ml vegetable stock
• olive oil
• salt and pepper
• lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegan

First, wash and peel the beetroot. Then coarsely grate it. Boil the pasta water. Peel and finely chop the garlic. Heat the olive oil in a large pan and sauté the beetroot and garlic briefly. Pour in the vegetable stock and simmer over low heat for about 10 minutes. Add the pasta to the boiling water. Trim the spring onions and finely slice them. After the 10 minutes of cooking time, add the cream and horseradish (about 2 teaspoons) to the beetroot, mix well, and season. A squeeze or two of lemon juice adds the necessary acidity. Now fold in the drained spaghetti and arrange nicely on the plate with the spring onions. Lamb’s lettuce goes well with it.