Beetroot pasta with a pepper & pumpkin sauce

Ingredients for 2 people:

800 g
fresh beetroot
1/2 tbsp.
olive oil

for the sauce

170 g
red kuri squash (deseeded approx. 150 g)
95 g
white onion
1 tbsp.
olive oil
95 g
yellow pepper
170 ml
water
60 g
white almond butter
1 tbsp.
lemon juice
1 pinch
turmeric
30 ml
oat milk
1 tbsp.
chopped fresh thyme
1 pinch
curry powder
 
salt

Schritt für Schritt - Anleitung

Step 1:

Peel and finely chop the onions. Wash peppers and remove the core; dice. Rinse, core and dice the pumpkin. Heat 1 tablespoon of olive oil in a pan and fry the vegetables for about 3 minutes over a medium heat. Add water and cook for about 5-6 minutes. Juice the lemon; rinse and pluck the thyme; pur-e all of the ingredients for the sauce in a blender.

Step 2:

Peel the beetroot and slice into spaghetti using a vegetable spaghetti slicer. Bring salted water to boil in a large pot, then add the beetroot spaghetti and blanch for about 3 minutes until al dente.

Step 3:

Drain the spaghetti, mix with half a tablespoon of olive oil, place on a plate and drizzle with sauce.