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Beetroot spaghetti

Pragmatic recipe
beetroot pasta, an earthly delight

Beetroot beauty

Beetroot is not often associated with pasta. And that is unfair. The rather neutral yet recognizable flavor is easy to build upon. It allows to host more intense ingredients without problem. Imagination is the only limit here.

The unusual color contrasts wonderfully with green -chives or basil – and white -cheese.

The same cream is nice on bread or bruschetta

  • Prep Time 10 Minutes
  • Cook Time 10 Minutes
  • Total Time 20 Minutes
  • Serves 4 People
  • Calories 200 kcal


  • 400 grams of spaghetti
  • 1 large boiled beetroot
  • 2 cloves of garlic
  • 50 ml of EVO
  • 80 grams grated parmesan cheese
  • basil
  • salt, pepper


  1. Clean your beetroot carefully and dice
  2. Add oil, garlic and cheese
  3. Blend into a smooth cream
  4. Slightly under boil your spaghetti
  5. Mix the drained spaghetti with the beetroot cream
  6. While stirring, add half a cup of boiling water
  7. Serve with fresh basil


Beetroot condiment is easy to prepare. And allows adding of more ingredients. Very interesting are walnuts. Roast about 50 grams in a pan without oil. Let them cool down before mixing them in the cream. Pine nuts as well as almonds are valid alternatives.You can add some milk or cream. It colors the mix pinkish. Interesting.We advice against using short pasta. It tends to drown. Regarding the plating, use the contrast. White stracciatella, green pistachio and so on. What to drink with this dish? Beetroot is sweet and earthy. And instead of underlining these characteristics, better contrast them. A sharp, crips white wine does well. Actually, it completes the dish. Our choice goes to an interesting white wine from Salina.Salina Bianco IGP – Tenuta Valdichiesa by D'amico Salvatore

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