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Red spaghetti with feta cheese and pine nuts

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Ingredients for 5 servings:

  • 2 beetroots
  • 3 garlic cloves
  • 150 g feta cheese
  • basil
  • salt and pepper
  • 4 tbsp olive oil
  • 100 g pine nuts
  • 500g spaghetti
  • salt water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

a vegetarian pasta variation

Peel the beets and cook for an hour. I used pre-cooked and vacuum-packed beets. Let the beets cool and cut into pieces, or even better, grate them. Slice the garlic cloves. Toast the pine nuts and set aside. Cook the spaghetti in salted water according to the package instructions and drain. Heat the olive oil in a large pan or wok and lightly toast the garlic. Add the beets and heat for 3 minutes. Add the cooked spaghetti, mix well, and season with salt and pepper to taste. Heat for another 5 minutes. Serve the spaghetti on a plate. Sprinkle with the crumbled feta cheese and toasted pine nuts and garnish with basil leaves.

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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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