Spaghetti With Beetroot and Basil Sauce







A recipe allowed in a diet.

Everyone knows that when cooking spaghetti, it’s the sauce that makes the difference. We cannot go wrong in this case, because we mixed the ever-aromatic basil with beetroot, lemon juice, and parmesan, then cooked everything in butter.

Nutritional Chart

Calories: 257 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 8 g
  • 11 g
  • 36 g

Ingredients Needed for Spaghetti With Beetroot and Basil Sauce

2 tablespoons olive oil
1 pound spaghetti
1-ounce basil
1½ tablespoon parmesan, grated
2 garlic cloves, crushed
2 teaspoons lemon juice
1 medium-sized beetroot, chopped
1 tablespoon butter

How to Make Spaghetti With Beetroot and Basil Sauce

  1. Fill a pot halfway with water, bring it to a boil, salt it, then add 1 tablespoon of olive oil and the spaghetti.
  2. Boil them for 10-12 minutes. Set aside.
  3. Add the fresh basil and the remaining tablespoon of olive oil to a blender. Blend.
  4. Keep adding 1 tablespoon of parmesan, the garlic, and lemon juice. Season with salt and blend some more. Set aside.
  5. Add the beetroot to the blender, season with salt and pepper, add the remaining parmesan and blend. Set aside.
  6. Melt the butter in a pan over low heat and add the cooked spaghetti.
  7. Mix the basil sauce and the blended beetroot in a bowl, then add them into the pan.
  8. Cook for 1-2 minutes and stir until even. Serve garnished with more grated parmesan.

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