Summary

Ingredients

• 200 g pasta
• Salt water
• 1 small onion (s)
• 30 g walnuts
• 2 small beetroot from the refrigerated shelf
• some parsley
• 1 tablespoon oil
• 100 ml vegetable stock
• 3 tablespoon balsamic vinegar
• 1 teaspoon sugar
• 1 teaspoon cumin
• salt and pepper
• 100 g sour cream or sour cream

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Instructions

1. Peel the onion and chop finely. Roughly 3/4 of the walnuts, finely chop the rest. Roughly chop 1 1/2 beetroot tubers, finely chop the rest.
2. Heat the oil in a pan. Sweat the onions in it until translucent. Cook the pasta in salted water according to the instructions. Meanwhile, add the finely chopped nuts to the onions and roast while stirring. Add the coarsely chopped beetroot and fry.
3. Deglaze with vegetable stock and balsamic vinegar. Add sugar and cumin. Let simmer for a few minutes. Keep the pasta warm. Puree the sauce, season with pepper, salt and possibly balsamic vinegar. Stir in the cream.
4. Serve the pasta with the paste. Decorate with nuts, parsley and beetroot cubes.