I’ve been using beet juice in my baking to tint icings or to make red velvet cake, so this time I thought, why not marinade some spaghetti in it? The result was actually surprisingly great…and very pink! For this Two-Way Spaghetti dish I cooked the spaghetti as you normally would , and then marinated half in beet juice with some salt and pepper, and cooked the other half in a coconut mustard sauce ( for this recipe I used the spelt spaghetti & the fig mustard sauce by Byodo – the fig mustard has a lovely sweet note to it, which paired up nicely with the coconut cream ). Tip: don’t mix the two kinds of spaghettis in a bowl before serving or the beet juice will end up staining everything.
Here’s how you make this Two – Way Spaghetti:
- 250g spelt spaghetti ( or other kind of pasta )
- 3 tbsp beet juice
- coconut cream from one can
- 2 tbsp fig mustard ( or any other kind of sweet mustard )
- Handful of basil
- salt & pepper
- Cook the spaghetti as instructed on the packaging.
- While the spaghetti is cooking, put the mustard, coconut cream, basil, and some salt in a processor, and pulse a few times. You should end up with a sauce-like consistency.
- When the spaghetti is ready, split in two.
- Put half of them in a bowl, together with the beet juice. Add some salt and pepper to taste. Keep stirring until the spaghetti has absorbed all the juice and turns a bright pink color.
- Put the other half of the spaghettis in a pan together with the coconut mustard sauce, and heat up for 1-2 minutes on low heat.
- Place the spaghetti with care, first the white, then the pink. Garnish with basil leaves and olives.