Servings: 4
Calories: 526kcal
Ingredients
- 0.8 pound spaghetti whole wheat
- 3 tbsp olive oil
- ½ pound beetroot roasted
- 2 tbsp Pecorino cheese
- 3 cloves garlic
- 2 tbsp walnuts
- 2 tbsp parsley
- 2 tbsp heavy cream
Instructions
- Preheat the oven at 400°F. Start by peeling the beets and chopping them in cubes of 1 inch. Take a medium bowl, add the cubed beets and add 1 tbsp of olive oil. Mix well, Line a baking sheet with parchment paper and place the beets on top. Add as well a few cloves of garlic, in this case enclose them in aluminum foil.
- Place the beets and the garlic in the oven. Baked the beets and the garlic at 400°F for 35 minutes until the beets are fork tender.
- In the mean time place a large pot of water on the stovetop on medium heat. Bring the water to rolling boil, add 2 tbsp of salt. Let the water return to boil and add the spaghetti.
- Place the cooked beet in a blender, add a bit of the pasta cooking water, garlic, olive oil, salt and pepper. Blend everything until creamy. Place the beetroot sauce in a pan and warm it up on low heat. Add a splash of heavy cream and mix. The creamy beet sauce is now ready.
- When the pasta is al dente, drain it and place it in the pan. Mix it until all the spaghetti are covered by the sauce. Plate the spaghetti, add an extra drizzle of olive oil, and sprinkle with walnut sauce, parsley and pecorino cheese.
- Serve it immediately..
Nutrition
Calories: 526kcal | Carbohydrates: 75g | Protein: 15g | Fat: 19g | Sodium: 84mg | Potassium: 438mg | Fiber: 5g | Sugar: 7g | Vitamin A: 309IU | Vitamin C: 6mg | Calcium: 72mg | Iron: 2mg
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