Lunch box: Pink spaghetti with beetroots and carrots

Beetrots and carrots spaghetti2

Beetroots are the star vegetables of the winter which is great because of their bright colour… but after a couple of months, it could be quite overwhelming to have them on weekly basis via a subscription vegetable box. Once I served them in salads, stir fry…. It is looking like I did all what I can do with them… until I decided to add full colour to my last spaghetti lunch box.

This recipe was a great way to get rid of the beetroots, a great way as well to light up your winter lunch break when it is all grey outside, so that is all winner.

  • SERVE: serveserve
  • PREPARATION: 10 minutes
  • COOK: 30 minutes

What do you need?

  • 120 g of whole wheat spaghetti
  • 2 to 3 beetroots (depend on the size of the beetroots)
  • 2 medium size carrots
  • 1 red onion
  • 1 tablespoon of olive oil
  • Handful of pine nuts
  • Handful of fresh aromatic herbs such as basil

How to make Pink spaghetti with beetroots and carrots?

  • Start by cooking the whole wheat pasta as it is suggested on the packaging
  • Wash carefully the carrots and beetroots
  • Peel both carrots and beetroots and put them in square pieces
  • Steam both of beetroots and carrots for 25/30 minutes

! I usually put a vegetable stock into the water, that will help to put more flavors to the steamed vegetables

  • Peel the onion and chop it
  • In a large pan, heat the olive oil, then stir for 5 minutes the chopped onion
  • In a small pan, roast the pine nuts

! Check it frequently, as it can burn pretty quickly

  • Add the cooked spaghetti in the large pan with the cooked chopped onion
  • Add the steamed carrots and beetroots and stir everything together for 2 minutes
  • Served the pasta with carrots, beetroots in your plate or in your lunch box for the next day
  • Add the roasted pine nuts and sparkle freshly chopped basil

More recipe to try and enjoy:

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