Beetroot Spaghetti With Creamy Peas

Serves 2-3

Preparation 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



A pasta dish that's creamy, tasty and won't make you feel all heavy and greasy. It's fresh and vibrant in taste and appearance.


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

2) Chopped onions go in next and cook them till they turn translucent.

3) Add in the frozen peas along with the 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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