Spaghetti with beetroot and sour sauce

Ingredients for 4 people

• 1 l water
• 1 l beetroot / beetroot juice
• 400 g thick spaghetti

Sauce

• 1 dl / 100 ml milk
• 1/2 dl / 50 ml water
• 1 tsp cornstarch
• 100 g Schabziger, finely crumbled
• 3 tablespoons tree / walnuts, coarsely chopped
• 1 dl / 100 ml cream / cream

Set

• 50-100 g Schabziger, finely crumbled or grated
• 1/2 bunch flat-leaf parsley, chopped

Here’s how

1. For the sauce, stir milk, water and cornstarch in a pan until smooth, add Schabziger, bring to a boil over low heat, stir in nuts, refine sauce with the cream.
2. For the spaghetti, boil water and beetroot juice, add salt, cook spaghetti al dente. Pour off. Mix with the hot sauce and arrange in preheated soup plates.
3. Spread Schabziger and parsley over the top.