Beetroot spaghetti with goat cream cheese and chicory

Name: Beetroot spaghetti with goat cream cheese and chicory
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper; 400 g Spaghetti; 2 Chicory; 1 package (500 g) vacuum packed red beets; 8 Stem(s) Thyme; 50 g Walnut kernels; 3 TABLESPOONS Olive oil; 200 g Fresh goat cheese

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper
400 g Spaghetti
2 Chicory
1 package (500 g) vacuum packed red beets
8 Stem(s) Thyme
50 g Walnut kernels
3 TABLESPOONS Olive oil
200 g Fresh goat cheese

Directions

1
Bring 4-5 litres of salt water (1 teaspoon salt per litre) to the boil and cook the pasta in boiling water according to the instructions on the packet. Cut the chicory into wedges. Remove the chicory leaves, wash and cut in half crosswise.
2
Dice red beets. Wash thyme, shake dry, remove leaves.
3
Pour the noodles into a sieve, drain. Roast the walnuts in a large pan without fat, remove. Heat the oil in the pan. Fry the chicory in it. Fry the beetroot for about 5 minutes. Fold in spaghetti.
4
Season with salt and pepper. Mix with nuts and thyme. Crumble goat cheese over it. Arrange everything.