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Spaghetti with beetroot, chicory and goat cheese

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Ingredients for 4 servings:

  • 400g spaghetti
  • 75 g walnut kernels, chopped
  • 2 tbsp olive oil
  • 500 g beetroot, cooked and diced
  • 2 large chicory, individual leaves cut crosswise
  • 4 sprig(s) thyme, fresh, alternatively dried
  • 200 ml cream or Cremefine
  • salt and pepper
  • Honey
  • 150 g goat’s cheese

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

vegetarian and quick

Cook the spaghetti. Meanwhile, dry-roast the chopped walnuts in a pan and remove from the pan. Heat the olive oil in the pan and fry the diced beetroot, torn thyme leaves, and chicory for 5-8 minutes, stirring occasionally. Stir in the walnuts and cream or crème fraîche. Season generously with salt and pepper and drizzle with honey to taste. Mix with the cooked spaghetti and serve on a plate. Only then add the goat’s cheese and enjoy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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