Wohin als nächstes?
Wohin als nächstes? 🤗 is a easy German recipe that serves 2. 550 calories per serving. Recipe by Die Batel Family on YouTube.
Prep: 10 min | Cook: 25 min | Total: 45 min
Cost: $25.50 total, $12.75 per serving
Ingredients
- 250 g Spelt Pasta (dry, preferably short shapes like penne or fusilli)
- 1 L Water (for boiling)
- 1 L Red Beet Juice (store‑bought or freshly juiced beets)
- 100 g Almond Butter (unsweetened, smooth)
- 50 g Walnut Kernels (lightly toasted for extra flavor)
- 1 tsp Salt (for pasta water)
- to taste Black Pepper (freshly ground)
- 1 tbsp Lemon Juice (optional, adds brightness)
Instructions
Gather Ingredients and Equipment
Measure out all ingredients, set the pot, colander, blender, and other tools within easy reach.
Time: PT5M
Prepare Beet Juice (if using fresh beets)
If you are juicing fresh beets, wash, peel, and chop 2‑3 medium beets. Run them through a juicer or blend with a little water and strain to obtain about 1 L of juice.
Time: PT5M
Boil Water and Beet Juice
Combine 1 L water and 1 L red beet juice in the large pot, add 1 tsp salt, and bring to a rolling boil.
Time: PT5M
Temperature: 100°C
Cook Spelt Pasta
Add the spelt pasta to the boiling beet‑water mixture. Cook according to package directions (usually 8‑10 minutes) until al dente. The pasta will turn a vibrant pink.
Time: PT10M
Temperature: 100°C
Make Almond‑Butter Walnut Pesto
While the pasta cooks, place almond butter, toasted walnut kernels, a splash of beet juice (for color), lemon juice, and a pinch of pepper into the blender. Blend until smooth, adding a tablespoon of reserved pasta water if needed to loosen.
Time: PT5M
Drain Pasta
When the pasta is pink and al dente, reserve ½ cup of the cooking liquid, then drain the noodles in the colander.
Time: PT2M
Combine Pasta and Pesto
Return the drained pasta to the pot or a large bowl. Add the almond‑butter walnut pesto and toss, using reserved cooking liquid to achieve a silky coating.
Time: PT3M
Plate and Serve
Divide the pink pasta into serving bowls, drizzle any remaining sauce, and enjoy immediately.
Time: PT2M
Nutrition Facts
- Calories
- 550
- Protein
- 15 g
- Carbohydrates
- 70 g
- Fat
- 20 g
- Fiber
- 8 g
Dietary info: Vegetarian, Vegan (if pasta contains no egg), Dairy‑free
Allergens: Tree nuts (almond, walnut), Gluten (spelt pasta)
Ingredient Substitutions
- Instead of Spelt Pasta: regular wheat pasta (contains flour), gluten‑free pasta
- Instead of Red Beet Juice: beet puree diluted with water, red food coloring (non‑authentic)
- Instead of Almond Butter: cashew butter, peanut butter (if not allergic)
- Instead of Walnut Kernels: hazelnuts, almonds
- Instead of Lemon Juice: apple cider vinegar (small amount)
Equipment Needed
- Large Pot
- Colander
- Blender or Food Processor
- Measuring Cup
- Wooden Spoon
- Kitchen Scale (optional)
- Serving Bowl
Critical Steps — Do Not Skip
- Cooking the pasta in beet juice to achieve a vivid pink color.
- Blending the almond‑butter walnut pesto to a smooth, pourable consistency.
- Using reserved pasta water to emulsify the sauce and coat the noodles evenly.
Chef Tips from the Video
- Toast the walnut kernels lightly in a dry pan for deeper nutty flavor.
- Add a pinch of smoked paprika to the pesto for subtle warmth.
- Finish with a drizzle of high‑quality extra‑virgin olive oil for richness.
Troubleshooting
Pasta is not pink enough.
Increase the amount of beet juice or add a few drops of beet puree after cooking; ensure the water‑beet mixture is fully boiled before adding pasta.
Pesto is too thick.
Add more reserved pasta water or a splash of extra beet juice until the desired consistency is reached.
Sauce is watery.
Reduce the amount of added pasta water, or let the pasta sit for a minute to absorb excess liquid before serving.
Storage
Refrigerator: Store pesto in an airtight container for up to 4 days; reheat gently before using.
Freezer: Pasta can be frozen without sauce for up to 1 month. Thaw and toss with fresh pesto when ready to serve.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the pesto up to 2 days ahead and store in the fridge.
- Cook the pasta al dente, rinse with cold water, and toss with a little oil; reheat with sauce when ready.
Frequently Asked Questions
What is the cultural significance and history of pink beet pasta in German cuisine?
While pink pasta is not a traditional German staple, using beet juice to color dishes reflects Germany's love for hearty, vegetable‑based meals and the recent trend of playful, Instagram‑friendly food presentations popular among younger German families.
What are the traditional regional variations of beet‑based pasta dishes in German cuisine?
In some eastern German regions, beet puree is mixed into dumpling dough or served alongside potato dishes. However, a fully pink pasta like this is a modern, experimental twist rather than a historic regional recipe.
How is pink beet pasta traditionally served in Germany?
If served, it would typically be a family‑style main course, accompanied by a simple green salad and perhaps a slice of rye bread. The bright color makes it a fun dish for celebrations or children's meals.
What occasions or celebrations is pink beet pasta associated with in German culture?
There is no specific holiday tied to pink beet pasta; it is often prepared for casual gatherings, birthday parties, or as a novelty dish for social media sharing among German families.
What authentic ingredients are essential for this pink beet pasta and what can be substituted?
Authentic ingredients include spelt pasta, red beet juice, almond butter, and walnut kernels. Substitutes are regular wheat pasta, beet puree, cashew or peanut butter, and hazelnuts, though each change will alter flavor and texture slightly.
What are the most common mistakes to avoid when making pink beet pasta from the YouTube channel Die Batel Family?
Common errors include under‑cooking the pasta, which prevents the pink hue from developing, and making the pesto too thick, which can leave the noodles dry. Always reserve pasta water and add it gradually to achieve a silky sauce.
Why does this pink beet pasta recipe use almond butter instead of traditional olive‑oil‑based pesto?
Almond butter provides a creamy, nutty base that balances the earthiness of beet juice and keeps the sauce thick enough to coat the pasta without needing a lot of oil, fitting the channel’s goal of a flour‑free, protein‑rich dish.
Can I make the pink beet pasta ahead of time and how should I store it?
Yes. Cook the pasta and let it cool, then store it in an airtight container in the refrigerator for up to 3 days. Keep the pesto separate and combine just before reheating and serving.
What texture and appearance should I look for when making pink beet pasta?
The noodles should be uniformly pink, slightly glossy, and al dente. The pesto should be smooth, glossy, and coat each strand without clumping, creating a velvety finish.
What does the YouTube channel Die Batel Family specialize in?
The YouTube channel Die Batel Family focuses on creative, budget‑friendly cooking challenges, often using ingredients from the German drugstore DM and avoiding common staples like flour to inspire inventive home‑cooking.
How does the YouTube channel Die Batel Family's approach to German cooking differ from other German cooking channels?
Die Batel Family emphasizes playful constraints (e.g., no flour) and uses everyday supermarket finds, turning ordinary ingredients into eye‑catching dishes, whereas many German channels stick to traditional recipes and classic techniques.
Last updated: August 19, 2026
