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- Beetroot spaghetti with creamy Gorgonzola sauce
Beetroot spaghetti with creamy Gorgonzola sauce
Nutrition facts per serving:
- Energy in kcal about 533
- Fat about 42g
- Carbohydrates about 21g
- Protein about 16g
This is needed
This is needed
for 4 people
Beetroot spaghetti
- 0.5 tsp salt
- a little pepper
- 2 tbsp olive oil
- 800 g raw beetroots, made into spaghetti using a spiralizer or cut into thin strips
Sauce
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- 3 tbsp grated Parmesan
- 2 dl single cream
- 125 g blue cheese (e.g. Gorgonzola) rinsed with hot water, dabbed dry, cut into pieces
- 50 g walnut kernels, coarsely chopped
- to taste salt
- a little pepper
- 1 pears, thinly sliced
And that's how it's done
And that's how it's done
Beetroot spaghetti
Heat the oil in a frying pan, stir fry the beetroot for approx. 5 mins., season, then remove from the pan and keep warm.
Sauce
Bring the cream to the boil in the same pan. Add the Gorgonzola and cheese, stir until smooth, season. Add the beetroot spaghetti, mix with the sauce. Top with the pears and a sprinkling of nuts.
