Beetroot Spaghetti
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g spahetti, whole rain
- 400 g beetroot
- 1 pck. Cream, vegan
- 1 clove garlic
- Horseradish, freshly grated or from the jar
- 1 spring onion (s)
- 125 ml vegetable stock
- olive oil
- salt and pepper
- Lemon juice
Print Recipe
Pin Recipe Instructions
- First wash and peel the beetroot. Then grate roughly. Put on pasta water. Peel garlic and chop finely.
- Heat the olive oil in a large pan and sauté the beetroot with the garlic in it. Pour in the vegetable stock and simmer over low heat for approx. 10 minutes.
- Put the pasta in the boiling water. Clean the spring onions and cut into fine rings. After the 10 min. Cooking time, add the cream and horseradish as desired (approx. 2 teaspoons) to the beetroot, stir well and season. A squirt of lemon juice or two gives the necessary acidity. Now fold in the drained spaghetti and arrange nicely on the plate with the spring onions.
- Lamb`s lettuce goes well with it.
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