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Beetroot spaghetti with ricotta, walnuts and chervil

April 8th, 2016

Have you ever seen red spaghetti? With our trick, you can surprise your family with this delicious red recipe!

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25 min.693 kcal.4 pers.


  • A package of whole-grain spaghetti1  pcs
  • Ricotta1  pcs
  • Walnuts40  g
  • Lemon1  pcs
  • Beetroot juice 500ml1  pcs
  • Chervil100  g

Good to have at home

  • Salt
  • Pepper
  • Olive oil
  • Garlic cloves2 pcs

How to do:

Beetroot colored spaghetti

  • Add the beetroot juice to a larger pot and fill up with water. Bring to a boil. Add the spaghetti and cook until al dente and well colored. Drain afterwards and fold in the juice of half a lemon and a dash of olive oil.

Walnuts and topping

  • Wash the lemon and grate 1-2 tsp. lemon peel. Set aside on a plate. Wash and dry the chervil.
  • Peel and finely slice garlic. Coarsely chop walnuts. Heat some olive oil in a smaller pot or skillet and sauté garlic and walnuts until lightly colored and aromatic. Set aside.
  • Add the ricotta to a bowl and stir until well combined.


  • Add the beetroot spaghetti to plates and top with chervil, ricotta and garlicky walnuts. Sprinkle with some lemon zest and freshly ground black pepper before serving. Enjoy while hot.