Beetroot spaghetti with creamy Gorgonzola sauce

Beetroot spaghetti with creamy Gorgonzola sauce

Total: 30 min. | Active: 30 min.
vegetarian, gluten-free, Low Carb
Nutritional value / people: 533 kcal
, Fat: 42 g
, Carbohydrate: 21 g
, Protein: 16 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Beetroot spaghetti

2 tbsp olive oil
800 g raw beetroots, made into spaghetti using a spiralizer or cut into thin strips
½ tsp salt
a little pepper


2 dl single cream
125 g blue cheese (e.g. Gorgonzola) rinsed with hot water, dabbed dry, cut into pieces
3 tbsp grated Parmesan
to taste salt
a little pepper
1 pear, thinly sliced
50 g walnut kernels, coarsely chopped
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How it's done

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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.


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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