Beet Capellini With Pistachios

Name: Beet Capellini With Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces capellini (about 1/3 package); 1 small beet; 1/2 cup coconut milk; 1 clove garlic; 1/2 teaspoon paprika; 1 pinch each, thyme and oregano; 2 teaspoons pistachio oil (optional); drizzle olive oil, to taste; salt and pepper, to taste; 2-3 tablespoons chopped pistachios

Eats Now Editorial Team · 110 kcal · General

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Beet Capellini With Pistachios – a delicious recipe with capellini, beet, coconut milk, clove garlic, paprika, thyme. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

5 ounces capellini (about 1/3 package)
1 small beet
1/2 cup coconut milk
1 clove garlic
1/2 teaspoon paprika
1 pinch each, thyme and oregano
2 teaspoons pistachio oil (optional)
drizzle olive oil, to taste
salt and pepper, to taste
2-3 tablespoons chopped pistachios

1
Cook the pasta according to package directions. Drain and transfer to a bowl.
2
Grate the beet over the pasta. Turn the grater to the side with the smallest holes and grate the garlic over the pasta. Add the remaining ingredients (sans pistachios) and toss.
3
Garnish with pistachios and serve warm.

110

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 ounces capellini (about 1/3 package), 1 small beet, 1/2 cup coconut milk, 1 clove garlic, and more.

Yes, Beet Capellini With Pistachios falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
110 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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