Ingredients
Spaghetti, boiled, 150 gm
For beetroot sauce -
- Beetroot, boiled, 1 cup
- Salt to taste
- Cashew nuts, 1/4 cup
- White pepper powder, 1/4 tsp
- Garlic cloves, 1 no
- Sliced onion, 1 no
- Celery, chopped, 1 tbsp
- Extravirgin olive oil, 1 tsp
- Edamame beans, boiled
Method -
- Heat the oil in a pan.
- Add onion, add garlic and cook till translucent.
- Add celery to it.
- Add cashew nuts to it.
- Add boiled beetroot to it.
- Give it a mix.
- Adjust the salt and pepper.
- Add enough water to cook it thoroughly.
- Cover the lid.
- Cook till done.
- Puree the mixture once it comes to room temperature.
Serve the spaghetti with beetroot sauce and boiled Edamame beans.
Garnish it with microgreens.
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