Spaghetti In Beet Sauce

Bismillahir Rahmanir Raheem

This gorgeous spaghetti has all good things in it. The creamy coconut milk , the goodness of beets and the pretty pink color. Also, I have given it an Indian twist by adding a few Indian seasonings. Read on and see how easy it is to make it...


Spaghetti-One 14 oz package
Salt-as needed
Coconut milk-1-2 cups
Beets-3 medium, peeled and boiled until soft
Curry leaves-a few


1. Boil the spaghetti according to the instructions on the bag.  Drain  the water and drizzle some olive oil and set aside. 

2. Blend together the cooked beets along with the coconut milk until smooth and set aside. 

3. Heat oil in a pot and add mustard seeds,  cumin seeds and curry leaves allowing them to sizzle and crackle one after the other. 

4. Add the asafoetida to the hot oil and immediately pour the beet and coconut milk mixture into the seasoned oil. 

5. Bring the mixture to a boil anf turn off the heat. 

6. While the mixture is still hot,  add the spaghetti and toss to coat all strands with the beet sauce. 

7 . Enjoy!


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