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Beetroot pasta


Total: 15 min


5 min


10 min


2 servings
  • 120 g Spaghetti
  • 1 Beet
  • 1 Lemon
  • 2 strand Flat parsley
  • 2 tablespoon Crème fraîche
  • 5 mL Olive oil
  • 2 pinch Salt
  • 2 pinch Pepper


  • Peel and grate the beetroot.
  • Cook the pasta in a large volume of salted water as indicated on the package.
  • Drain and season with pepper.
  • Place the pasta in a deep plate and drizzle with olive oil.
  • While the pasta is cooking, heat the crème fraîche with the lemon juice in a small saucepan.
  • Add the lemon zest of 2 lemons.
  • Pour the sauce and the beetroot over the pasta.
  • Sprinkle with chopped parsley.
  • Serve the beetroot pasta.

Recipe tips

  • Complete this meal by adding a fruit as dessert or raw vegetables as a starter.