Beetroot spaghetti on herb stracciatella, the recipe

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Fresh and with an enveloping taste, beetroot spaghetti on stracciatella make a colorful and tasty dish, to remember even for the hottest season.Beetroot spaghetti is a single dish ready in a few minutes, perfect to prepare even for an impromptu dinner with friends.

Fresh and with an enveloping taste, beetroot spaghetti on stracciatella make a colorful and tasty dish, to remember even for the hottest season.

Scope Main course
Kitchen Italian
Portions 4
Total time 30 minutes

Ingredients  

Preparation

Start preparing the beetroot spaghetti by bringing plenty of lightly salted water to the boil.
La barbabietola frullata © Beatrice Spagoni copia
The blended beetroot © Beatrice Spagoni
In the meantime, peel the beets, blend them, filter them with a sieve and sets aside the rather fluid puree you have obtained.
La purea di barbabietola in padella B © Beatrice Spagoni copia
Pan-fried beetroot puree © Beatrice Spagoni
Cook the pasta in boiling water.Meanwhile, heat 1-2 tablespoons of oil in a non-stick pan, add the beetroot puree, a few tablespoons of pasta cooking water and leave to flavor for 1-2 minutes.
Gli spaghetti nella purea di barbabietola © Beatrice Spagoni copia
Spaghetti in beetroot puree © Beatrice Spagoni
Drain the pasta, pour it into the pan with the beetroot puree and mix everything well, mixing delicately until the pasta is evenly colored.Distribute 1-2 tablespoons of stracciatella on each plate and add some beetroot pasta, sprinkle everything with aromatic herb leaves and serve immediately.
Spaghetti alla barbabietola serviti © Beatrice Spagoni copia
Freshly served beetroot spaghetti on herb stracciatella © Beatrice Spagoni

Curiosities and advice

Remineralising and restorative, purifying and digestive thanks to the high quantity of water, the beets they are particularly beneficial in flu states.For this recipe you can also use raw beets from which you can extract juice with an extractor.

Steps 

  • Bring plenty of lightly salted water to the boil
  • Peel the beets, blend them, filter them through a sieve and set aside the rather fluid puree you obtained
  • Cook the pasta in boiling water
  • In a non-stick pan, heat 1-2 tablespoons of oil, add the beetroot puree, a few tablespoons of pasta cooking water and leave to flavor for 1-2 minutes
  • Drain the pasta, pour it into the pan with the beetroot puree and mix everything well
  • Distribute 1-2 tablespoons of stracciatella on each plate, add a little beetroot pasta, sprinkle everything with aromatic herb leaves and serve immediately.
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