![\"\"](\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/03\/IMG_3192.jpg?ssl=1\")
<\/a><\/h4>\nl Switch language for recipe in French l<\/span><\/h4>\nBeetroot Pasta<\/h4>\n
For 2 people<\/p>\n
Preparation time:\u00a0 10 min, Cooking time:\u00a0 20 min<\/p>\n
[ingredients title=”Ingredients”]<\/p>\n
\n- 2 large cooked beetroots, peeled and diced<\/li>\n
- 2 garlic cloves<\/li>\n
- 1 tbsp lemon juice<\/li>\n
- Salt and pepper<\/li>\n
- 250g spaghetti<\/li>\n
- 1 tbsp olive oil<\/li>\n
- 125 ml thickened (heavy) cream<\/li>\n
- Salt and pepper<\/li>\n
- Ricotta cheese, spring onion, green leaves and nuts to garnish<\/li>\n<\/ul>\n
[\/ingredients]<\/p>\n
PREPARATION<\/h4>\n\n- Bring a pot of salted water to boil.<\/li>\n
- Add pasta.<\/li>\n
- Cook for 10 minutes or until al dente. Drain. Set aside. Reserve \u00bc cup pasta water.<\/li>\n
- Place beetroots, garlic cloves and \u00bc cup pasta water in a food processor. Processor a smooth paste. Set aside.<\/li>\n
- Heat oil in a large frying pan over medium-high heat. Add beetroot mixture. When warm, stir in cream. Simmer for 2-3 minutes.<\/li>\n
- Add cooked pasta. Toss. If the pasta sauce is too thick, add more pasta water.<\/li>\n
- Garnish with ricotta, green leaves, nuts and sliced spring onion<\/li>\n<\/ul>\n
[\/ingredients]<\/p>\n