Spaghetti with teriyaki beetroot and goat's cream cheese | Kikkoman
Spaghetti with teriyaki beetroot and goat's cream cheese ✭ easy to make & delicious ✭ packed with umami power ✭ get inspired
Ingredients
- 800 g beetroot, cooked, peeled
- Vegetable oil
- 150 ml Kikkoman Wok Sauce - Teriyaki
- 200 g shallots, diced
- 1 l beetroot juice
- 250 g butter
- Salt
- Pepper
- 1 kg spaghetti, uncooked
- 200 g baby chard
- 100 g walnut kernels, roasted, chopped
- 300 g goat's cream cheese
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