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🍝 Purple Spaghetti with Beetroot, Goat Cheese and Balsamic Sauce

590 kcal · 30 min · 4 servings

Ingredients

• Thyme, fresh 10 g
• Dried plums 100 g
• Balsamic vinegar, light 120 ml
• Red wine, dry 120 ml
• Beetroot, pre-cooked 500 g
• Onions, red 2 pcs.
• Garlic cloves 1 pc.
• Salt pinch
• spaghetti 500 g
• Butter 2 tbsp
• Pepper, black ground pinch
• Goat cream cheese 150 g

Instructions

1. 1. Wash the thyme thoroughly and pat it dry.
2. 2. Pluck the thyme leaves off the stems.
3. 3. Cut the plums into coarse pieces.
4. 4. Place the plums, half of the thyme, the balsamic vinegar, and the red wine in a pot.
5. 5. Bring the mixture to a boil.
6. 6. Simmer the sauce over medium heat for about 10 minutes until it thickens slightly.
7. 7. Puree the balsamic reduction until smooth.
8. 8. Drain the beetroot well.
9. 9. Cut the beetroot into coarse cubes.
10. 10. Halve the onions and peel them.
11. 11. Cut the onions into eighths.
12. 12. Halve the garlic and peel it.
13. 13. Finely chop the garlic.
14. 14. Bring about 5 liters of salted water to a boil in a large pot.
15. 15. Cook the spaghetti in the boiling water for about 9 minutes until al dente.
16. 16. Take some cooking water into a cup shortly before draining and set it aside.
17. 17. Melt the butter in a pan over medium heat.
18. 18. Sauté the beetroot, onions, garlic, and remaining thyme for about 3 to 4 minutes.
19. 19. Season the mixture with salt and pepper.
20. 20. Add the balsamic reduction and the drained spaghetti to the pan.
21. 21. Mix everything well together.
22. 22. Add some of the reserved cooking water if needed.
23. 23. Toss the pasta together for about 1 minute.
24. 24. Plate the purple spaghetti.
25. 25. Dollop small spoons of goat cream cheese onto the spaghetti.
26. 26. Enjoy your meal!

Nutrition per serving

• kcal: 590
• Protein: 20 g · Fett/Fat: 22 g · Carbs: 86 g