It was flavored with the spiciness of the beet sauce and the sweetness of the pumpkin sauce.
Calories
340kcal
Carbs
40.5g
Protein
6.9g
Fat
16.8g
Sodium
136.4mg
Ingredients
Main
Others
Boiled Spaghetti(80g), Potato(10g), Grated Parmesan Cheese(a little), Young Leaf Vegetables(a little), Beet(40g), Olive Oil(30g), Sriracha Sauce(5g), Garlic(10g), Mini Sweet Pumpkin(70g), Fresh Cream(100g), Sugar(3g)
Nutrition Facts
Per 100g of main ingredientsPotato
- Rich in vitamin C (31mg) — acts as an antioxidant and helps you absorb iron
- Rich in potassium (590mg) — helps balance sodium and supports muscle function
Beet
- Rich in iron (10mg) — helps your blood carry oxygen
- Rich in vitamin A (240μg) — supports normal vision and skin health
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Finely blend the beet sauce ingredients and toss with the boiled spaghetti.
🔍Finely cut the mini sweet pumpkin, cook in boiling water for 3 minutes, and drain.
🔍Finely blend the cooked mini sweet pumpkin, adjust the thickness with fresh cream, and season with sugar to make sweet pumpkin sauce.
🔍Slice the potato thin according to shape.
🔍Stir-fry the thinly sliced potato in a medium-heated pan for 2 minutes until crisp, then crush finely.
🔍Pour the sweet pumpkin sauce in a bowl, place the spaghetti tossed in beet sauce on top, and finish with young leaf vegetables, grated parmesan cheese, and crumbled potato.