Wild Garlic Spaghetti with Beetroot Mustard Sauce

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 250 g spahetti
  • 1 tuber beetroot, cooked
  • 1 onion (s)
  • 150 ml vegetable stock
  • cream
  • 1 teaspoon mustard
  • 1 pair sausages, Viennese
  • salt and pepper
  • 2 egg (s)
  • Parmesan, or other cheese, grated
  • 1 bunch wild garlic
Wild Garlic Spaghetti with Beetroot Mustard Sauce
Wild Garlic Spaghetti with Beetroot Mustard Sauce

Instructions

  1. Sauce:
  2. Cut the onions and beetroot into cubes. Sweat with a little butter and pour the vegetable stock on top. Let simmer for 5 minutes. Puree and season with cream, pepper, salt and finally with mustard. Now add the wieners cut into small cubes to the sauce, but do not boil any more.
  3. Cook the spaghetti in salted water as usual.
  4. Mix 2 fresh eggs with as much Parmesan or other cheese as you like in a bowl and mix with the freshly sliced bar leek.
  5. Drain the spaghetti and mix with it immediately. Finally mix with the sauce.

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