This dish, as all brunoise pastas, can be prepared during the time needed for a pasta to boil.
ingredients for 4 servings (cost about 1 € pp)
- 320 g spaghetti
- 1 large carrot
- 1 large beetroot
- Garlic oil
- Salt
- Fresh oregano
The brunoise cut (which means cut in very small cubes) is an easy way to fill our dishes with colors and also to minimize the cooking time. The ingredients that are cut in a small size require only minutes to be cooked, which is very useful, especially when returning home from work.
So, we first peel and cut the vegetables in half dice size.
We then sub fry them in garlic oil till tender.
We boil the spaghetti till the al dente point, we stir them well in the pan with the oil and some boiling water, we add the vegetables, some fresh herbs and maybe some extra oil and we serve.
