Pink beetroot spaghetti

Name: Pink beetroot spaghetti
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 200g spaghetti; 2 large beetroots, roasted and chopped; 100g natural yoghurt; 100g feta cheese, crumbled; 2 tablespoons olive oil; 2 garlic cloves, roasted; 1/2 teaspoon salt; 1/2 teaspoon pepper; Grated Parmesan

5 steps

Prep:5minCook:25min

Updated at: Thu, 17 Aug 2023 04:45:02 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories708.2 kcal (35%)

Total Fat29.5 g (42%)

Carbs85.5 g (33%)

Sugars8.6 g (10%)

Protein24.8 g (50%)

Sodium1280.3 mg (64%)

Fiber4.9 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

200gspaghetti

2beetroots

large, roasted and chopped

100gnatural yoghurt

100gfeta cheese

crumbled

2 tablespoonsolive oil

½ teaspoonsalt

Instructions

Step 1

Preheat the oven to 180 degrees Celsius.

Step 2

Chop up the beetroot and garlic, drizzle over some olive oil and roast for 20 mins.

Step 3

Bring a large pot of heavily salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1 cup of pasta water, drain and return the pasta to the pot, covered.

Step 4

Place the beetroot, garlic, greek yoghurt, feta cheese, olive oil, salt and pepper in a blender and blend until smooth and creamy, about one minute.

Step 5

Transfer the sauce on top of the cooked pasta and toss to combine. Add as much of the reserved pasta water as needed for your desired consistency. Sprinkle over some parmesan and serve immediately.