Beetroot spaghetti with creamy Gorgonzola sauce

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 533 Kcal, 16g Protein, 21g Carbohydrates, 42g Fat


  • Beetroot spaghetti
  • 800 g raw beetroot, made into spaghetti using a spiralizer or cut into thin strips
  • 2 tbsp olive oil
  • a little pepper
  • 0.5 tsp salt
  • Sauce
  • 2 dl single cream
  • 125 g blue cheese (e.g. Gorgonzola), in pieces
  • to taste salt
  • 3 tbsp grated Parmesan
  • 50 g walnut kernels, coarsely chopped
  • 1 pear, thinly sliced
  • a little pepper

View these products


  • 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.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home