Red Velvet Spaghetti
A home-cooked meal is a great way to show someone that you care and that rings especially true on V-Day. If you want something special without spending all day in the kitchen, this recipe will do the trick.
- 100 g spaghetti (no. 5, uncooked)
- 2 beetroots (medium size, raw)
- 2 tbsp olive oil
- 60 ml milk (or fresh cream 15% fat)
- 20 g parmesan cheese (grated)
- almonds (or walnuts, toasted and ground)
Trim the tops and bottoms of the beetroots. Using a knife, make an 1 cm cross on the upper top. Wash them.
In a pot add water and salt. Add the beetroots, bring water to a boil, and then reduce to a simmer. Cook until fork tender, about 30 minutes. Peel and cut into 1-2cm wedges. Put them in a food processor with the olive oil and blend until smooth. Add salt and pepper to taste.
Meanwhile, cook the spaghetti in boiling salted water for 2 minutes less than pack instructions. Scoop out a mugful of the cooking water, before draining.
In a small saucepan heat the milk. Remove from heat and add the grated parmesan, stirring until creamy. Keep warm.
Drain the spaghetti, return them to the saucepan and stir through the beetroot cream over low heat, adding a little pasta cooking water, until everything is coated.
Serve by placing the parmesan cream on the bottom and then the red spaghetti. Sprinkle with almonds.
- This salad can serve as a side dish, or on its own as a light dinner or lunch. Add in baked chicken breast for more protein.
- Dip it! Place all ingredients in a food processor and process until smooth. Serve with bread and raw veggies.
Kallisti wants to thank you for visiting "A cat in my kitchen!" blog.