Spaghetti with Cream of Beetroot and Goat’s Cheese
4
servings10
minutes10
minutes1300
kcal20
minutesLooking for a dish that combines originality, color and flavor? These spaghetti with beet cream and goat’s cheese are perfect! With their vibrant pink hue and subtle flavor, they transform a classic meal into a culinary experience as pleasing to the eye as it is to the taste buds. As an added bonus, this recipe is quick and easy to prepare, ideal for an express dinner.
Ingrédients
300 g spaghetti (wholemeal or classic)
300 g cooked beet, cut into pieces
100 g fresh goat’s cheese
100 ml light cream (or plant milk)
2 garlic cloves
2 tablespoons olive oil
Salt and pepper to taste
A few fresh basil leaves (for garnish)
20 g chopped walnuts (optional)
Instructions
- Pasta cooking :
Bring a large pot of salted water to the boil. Cook spaghetti according to package instructions (approx. 8-10 minutes). Drain and set aside, reserving one cup of cooking water. - Preparing the beet cream :
In a blender, combine the cooked beet, garlic, goat’s cheese and cream.
Blend until smooth. Add olive oil, salt and pepper. Adjust seasoning to taste. If the mixture is too thick, add a little pasta cooking water. - Assembly :
Pour the beet cream into a large frying pan over low heat. Add the drained pasta and toss until well coated.
Add a little pasta cooking water if the sauce is too thick. - Service :
Serve immediately in soup plates. Garnish with fresh basil leaves and, if desired, crushed walnuts for a crunchy touch.
Notes
- Sauce leftovers: Store beet cream in an airtight jar in the fridge for another dish or as a spread on toast.
- Added protein: Add roasted chickpeas or smoked salmon for a more complete meal.
This spaghetti with beet cream and goat’s cheese is a perfect balance of sweetness and acidity, enhanced by the freshness of basil. A dish that proves that healthy, tasty cooking can be quick and easy. Let yourself be tempted by this explosion of color and flavor in every bite!
