Spaghetti with teriyaki beetroot and goat's cream cheese

The striking pink hue of this dish is matched by its delicious taste, pairing earthy beetroot with the rich depth of Kikkoman Wok Sauce – Teriyaki for a simple yet impressive meal.

Ingredients

10 portion(s)

For the pasta:

800 g

beetroot, cooked, peeled

Vegetable oil

150 ml

Kikkoman Wok Sauce - Teriyaki

200 g

shallots, diced

1 litre

beetroot juice

250 g

butter

Salt

Pepper

1 kg

spaghetti, uncooked

200 g

baby chard

For the topping:

100 g

walnut kernels, roasted, chopped

300 g

goat's cream cheese

Allergens:

Nuts, soy, gluten, sulphites, milk

Total weight per portion:

410 g

Weight per ingredient:

Pasta approx. 300 g
Teriyaki beetroot approx. 70 g
Toppings approx. 40 g

Preparation

Step 1

Cut the beetroot into bite-sized pieces, sauté in a little oil and add the Kikkoman Wok Sauce – Teriyaki. Keep warm until serving.

Step 2

Sauté the shallots in a little oil and add the beetroot juice. Bring to the boil, stir in the butter and season with the salt and pepper. Cook the spaghetti very ‘al dente’ according to the packet instructions and add to the beetroot juice. Cook for a further 1–2 minutes until the juice thickens slightly. Add the baby chard and toss. The chard should still have a little bite to it.

Step 3

Wind the spaghetti into spirals and serve on plates. Arrange the teriyaki beetroot around them and top with the chopped walnut kernels and crumbled goat's cheese.

Tip:

The striking pink hue of this dish is matched by its delicious taste, pairing earthy beetroot with the rich depth of Kikkoman Wok Sauce – Teriyaki for a simple yet impressive meal.

Recipe-ID: F1071

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