Beetroot Spaghetti With Creamy Peas

A pasta dish that's creamy, tasty and will not make you feel heavy and greasy.
It's fresh and vibrant in taste as well as appearance

Chase the flavors

Serves 2-3

Prep time 10 Minutes

Cooking time 20 Minutes


Butter - 1 tbsp

Garlic - 3 cloves

Onion - 1

Green peas - 1 cup

Fresh cream - 1/4 cup

Spaghetti - handful

Parmesan cheese - For garnish

Beetroot - 2

Refined oil




1) In a pan, melt butter and chuck in the chopped garlic

2) Chopped onions go next; cook them till they turn translucent

3) Add in the frozen peas along with cream and cook till they are soft

4) Blend the peas into a fine paste/puree

5) Reheat the pea puree and season in with salt and pepper

6) Juice 2 beetroots and dilute it with water

7) Heat this juice and bring it to a boil

8) Place a handful of spaghetti in the boiling juice and add a few drops of oil to prevent them from sticking

9) Once the spaghetti is boiled and vibrant in colour, arrange it on a plate

10) Spoon the green pea sauce on top of it and garnish with grated parmesan

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