Midi's Red Pasta

By kertu Kakonda
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Serving 3 Amateur
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450 g  Beetroot

1/4 c  Canola oil

1/4 c  Water

500 g  Spaghetti pasta

6 Tbsp  Butter

1/4 c  Cream cheese
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Step 1

Preheat the oven to 200°C. Place the beets in a glass or ceramic baking dish. Cover with the olive oil and water. Bake until a tester easily passes through thebeetroot, about 1 1/4 hours. Let cool.

Canola oil
Step 2

Bring a large pot of salted water to a boil.Add the spaghetti to the boiling water and cook for 8 to 12 minutes or until Al dente.

Spaghetti pasta
Step 3

Peel the beets and cut into chunks. Add to the bowl of a food processor fitted with a metal blade and process to a rough puree.

Step 4

Add the butter to a 10-inch skillet. Turn on the heat to high. Brown the butter, about 2 minutes. Add the pureed beets, salt, and the 1/4 cup pasta water to the skillet. Stir to fully incorporate.

Step 5

Use a wire-mesh skimmer or tongs to remove the spaghetti from the pot and place them directly into the skillet with the sauce. Stir to combine.

Step 6

Divide the spaghetti into equal portions and place on warm plates. Use two round or oval soup spoons to form little balls of the cream cheese. Place a ball on top of each serving.

Cream cheese

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