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Wild garlic spaghetti with beetroot and mustard sauce

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Ingredients for 2 servings:

  • 250g spaghetti
  • 1 beetroot, cooked
  • 1 onion(s)
  • 150 ml vegetable stock
  • cream
  • 1 tsp mustard
  • 1 pair of sausages, wiener
  • salt and pepper
  • 2 eggs
  • e.g. Parmesan or other cheese, grated
  • 1 bunch of wild garlic

Instructions

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

Sauce: Dice the onions and beetroot. Sauté in a little butter and add the vegetable stock. Simmer for 5 minutes. Puree and season with cream, pepper, salt, and finally, mustard. Now add the diced Vienna sausages to the sauce, but do not boil them any further. Cook the spaghetti in salted water as usual. In a bowl, mix 2 fresh eggs with as much Parmesan or other cheese as you like and toss with the chopped fresh wild garlic. Drain the spaghetti and toss it immediately. Finally, toss with the sauce.

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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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