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Pasta with beetroot

updated

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Ingredients for 4 servings:

  • 500 g spaghetti (wholemeal)
  • 3 small beetroots
  • 100 g sour cream
  • 100 g cream cheese, grainy
  • salt and pepper
  • Broth, granulated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the spaghetti in salted water until al dente. Peel the beets and coarsely grate them. Sauté in about a cup of water with the granulated stock (amount to taste) until al dente. Mix the sour cream with the beets and season the vegetables with salt and pepper to taste. Mix with the spaghetti. To serve, add a dollop of cream cheese to the pasta.

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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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