Pink Beet Wholewheat Spaghetti
Vibrant, creamy, and beautifully simple, this Pink Beet Wholewheat Spaghetti is a colourful twist on classic pasta night. Blended beetroot and cottage cheese create a smooth, naturally pink sauce that coats wholewheat spaghetti perfectly. Finished with chilli oil, fresh herbs, and parmesan, it’s a dish that looks impressive but comes together with minimal effort.
Ideal for quick weeknight dinners or something a little different for entertaining.
Ingredients
- 1 packet Lifestyle Food Wholewheat Spaghetti
- 1 large cooked beetroot
- 1 cup cottage cheese
- 1 tsp crushed garlic
- 1–2 tsp olive oil
- Splash of milk
- 1–2 tsp lemon juice
- Salt and pepper, to taste
To serve
- Extra cottage cheese
- Grated parmesan cheese
- Chilli oil
- Fresh herbs
Method:
- Cook the Pasta: Prepare the wholewheat spaghetti according to the packet instructions. Drain and set aside.
- Make the Beet Sauce: Add the cooked beet, cottage cheese, garlic, olive oil, lemon juice, milk, salt, and pepper to a blender. Blend until completely smooth and creamy.
- Combine: Pour the beet sauce over the cooked pasta and mix until evenly coated. Adjust seasoning to taste.
- Finish & Serve: Top with extra cottage cheese, grated parmesan, a drizzle of chilli oil, fresh herbs, and a final crack of black pepper.
Why You’ll Love It
This dish is creamy, flavourful, and visually striking. The beetroot adds natural colour, while cottage cheese keeps the sauce smooth and rich. It’s an easy way to bring something new to your pasta routine.
