Beetroot spaghetti with creamy Gorgonzola sauce


Total time: 30m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

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


Ingredients

  • 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

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Instructions

  • 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.

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Products used in this recipe

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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.


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