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Beetroot and Salmon Cream Spaghetti

Source: https://www.cuisineaz.com/recettes/spaghettis-a-la-creme-de-betterave-et-au-saumon-72490.aspx

Evening
Course: Main course
Preparation time: 10 minutes
Cooking time: 8 minutes
Cost per serving: 1,19 €
Energy: 325 kcal / serving
Nutritional score:

Instructions

  • 1.   Bring a pot of salted water to a boil and cook the spaghetti according to the package instructions.
  • 2.   Meanwhile, cook the beetroot and peel it with a peeler.
  • 3.   Cut it into pieces and blend them, gradually incorporating the heavy cream. Set aside.
  • 4.   Peel and finely chop the shallots.
  • 5.   Cut the smoked salmon into thin strips.
  • 6.   Once the spaghetti is cooked, drain it using a colander and place it back in the pot.
  • 7.   Pour the beetroot puree over it and heat for 2 minutes.
  • 8.   Add the salmon strips and chopped shallots.
  • 9.   Serve immediately.

Ingredients for servings

  • 200 g of spaghetti
  • 1 raw red beet
  • 4 slice of smoked salmon
  • 10 cl of heavy cream
  • 2 shallots
  • salt (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    325 kcal
    16 %
  • Fat
    11,2 g
    16 %
  • of which saturated
    6,13 g
    31 %
  • Carbohydrates
    41,51 g
    16 %
  • of which sugar
    6,91 g
    8 %
  • Protein
    13,34 g
    27 %
  • Fibers
    3,64 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.