Pasta with beetroot sauce
4 servings
30 minutes
Pasta with beet sauce is a refined dish of Armenian cuisine that surprises with the earthy aroma of beets and the subtle spicy notes of nutmeg. The recipe's origins trace back to Armenian gastronomic traditions where vegetables hold an important place, and a simple set of ingredients transforms into culinary art. Tender spaghetti absorbs the rich flavor of beets, the soft acidity of white wine, and the spiciness of onions. This pasta not only delights the eye with its bright ruby hue but also fits perfectly for both a light dinner and a festive table when complemented with fresh herbs and soft cheeses. The combination of sweet beets and airy pasta makes the dish balanced and unusual — it will undoubtedly become a vibrant highlight of your menu.
1
Cut the beet into thin strips, finely chop the onion, fry together with the beet strips, season with salt and pepper to taste, and add wine.
- Beetroot: 200 g
- Onion: 1 head
- Dry white wine: 50 ml
2
Boil spaghetti in salted water, drain, cool, and fry in oil. To prevent the pasta from burning, you can add a little water.
- Spaghetti: 250 g
- Olive oil: 1 teaspoon
3
Combine beet strips with spaghetti. Bring everything to a boil, add salt and pepper again, and sprinkle with nutmeg.
- Beetroot: 200 g
- Spaghetti: 250 g
