Beetroot spaghetti with sheep’s cheese
Automatic programme "Beetroot spaghetti"
przygotowanie
Prepare the spaghetti
Peel the onion and carrot and finely dice them, together with the dried tomatoes. Put the diced ingredients in an oven dish together with the remaining ingredients. For perfect results, put the spaghetti in the oven dish first and then spread out the remaining ingredients on top. Add 1 tbsp of the dried tomato oil. Season with salt and pepper.
Start the programme
Start the X BO automatic programme “Beetroot spaghetti” and follow the instructions on the display.
Serve the spaghetti
Once cooked, remove the beetroot spaghetti from the X BO and mix well. Add some more salt and pepper if desired then divide the spaghetti between two plates. Garnish with crumbled feta and basil leaves. Leave out the feta if you wish to create a vegan version.
Pro tip:
To give the spaghetti an intense red colour, use a beetroot juice with the highest possible proportion of juice. For perfect results, put the spaghetti in the oven dish first and then spread out the remaining ingredients on top.
Preparation: 20 min.
Baking/cooking time: 20 min.
Serves 2:
- 1 red onion
- 1 carrot
- 4 dried tomatoes (in oil)
- 250 g spelt spaghetti
- 1 tbsp capers
- 400 ml beetroot juice
- 250 ml vegetable stock
- 1 tbsp balsamic vinegar
- 3 tbsp olive oil
- Salt
- Ground black pepper
To finish
- 150 g feta
- Basil leaves
