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Beetroot fettuccine

by Christina Julia

Beetroot fettuccine

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 50g/2oz butter
  • 400g/14oz courgettes, shredded
  • 1 small onion, grated
  • 225ml/8fl oz double cream
  • 3 tablespoons freshly grated Parmesan cheese pinch of grated nutmeg
  • 450g/1lb fresh beetroot fettucine
  • salt and freshly ground black pepper


  • Melt the butter in a large deep frying pan. Add the courgettes and
    onion. Stir and sauté for about 4 minutes until the onion is starting to
    soften. Cover the pan, and sauté for a further 3 minutes until soft and
    translucent. Stir in the cream, and allow it to come to a gentle simmer.
  • Remove the pan from the heat, and stir in the Parmesan and nutmeg.
    Season with salt and pepper. Keep warm.
  • Bring a large saucepan of lightly salted water to the boil, and add the
    fresh fettuccine. Return to the boil, then cook for 15 seconds. Drain and
    add to the frying pan with the sauce. Toss everything together, and
    serve immediately.

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