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

Ingredients

4 people

Hint:


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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Beetroot spaghetti

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

Sauce

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

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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