Summary

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

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Instructions

1. First wash and peel the beetroot. Then grate roughly. Put on pasta water. Peel garlic and chop finely.
2. 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.
3. 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.
4. Lamb`s lettuce goes well with it.