Barbie-style spaghetti with Thermomix

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25 January, 2026

💗 Barbie spaghetti with Thermomix: creamy, colorful and surprising

There are days when you want to get out of your routine, right? 🍝 Always the same spaghetti, the same sauces… until one day you want something different, fun and that also surprises everyone when it arrives at the table.

These Barbie spaghetti with Thermomix They are born right from there: from the desire to play with color, flavor and texture without complicating our lives.

This recipe creates a spectacular dish in no time, with a creamy beet and cashew sauce that is not only beautiful, but also nutritious and delicious. In less than singing “what a beautiful color!”, you have a dish worthy of a restaurant. ✨

The special thing about this recipe is that it combines the best of several worlds: a comforting pasta, an ultra-creamy vegetable sauce and that acidic touch of lemon that balances everything. The first time I made it was for a casual meal… and it ended up being the most photographed dish of the day. Since then, it has been a guaranteed success.

Barbie-style spaghetti with Thermomix

Why this recipe is perfect

✅ Immediate WOW effect: The deep pink color conquers before you try it.
✅ Ultra creamy texture: The cashews create a smooth sauce without cream.
✅ Balanced flavor: Sweetness of beet + acidity of lemon + aroma of basil.
✅ Much lighter: Compared to traditional sauces based on cream or butter.
✅ Ideal to surprise: Perfect for children, guests or special meals.
✅ Very Thermomix-friendly: Everything flows easily, cleanly and without stress.

Ingredients explained

🍝 500 g spaghetti
💧 1400 g of water
💗 300 g cooked beet in pieces
🫒 40 g extra virgin olive oil
🧀 40 g of cheese to taste (I recommend soft goat)
🧀 10 g parmesan cheese in flakes (to serve)
🥜 70 g raw cashews
🍋 20 g lemon juice
🌿 1 sprig of frozen basil (leaves only)
🧂 2 teaspoons salt

Grades:

– You can do it vegetarian unchanged and almost vegan by eliminating cheeses.
– Goat cheese can be replaced with cream cheese, feta or even soft tofu.
– For gluten-free version, use gluten-free pasta following the same method.

Equipment and preparation

What you need: Thermomix (TM5, TM6 or similar), bowl for soaking, spatula and Varoma for draining.

Previous preparation (mise en place):

The most important thing is soak cashews in advance. This makes a difference in the creaminess of the sauce. Leave them covered in water for at least 2 hours.

Have the beet already cooked and cut, and the cheese ready. In total, active preparation will take you no more than 10 minutes. Ideal to organize yourself without rushing.

Detailed step-by-step instructions

Soak raw cashews in a bowl covered with water for 2 hours to soften, then drain well.

Put the cheese in the Thermomix glass and grate it 20 sec / speed 10. Remove and reserve.

Add the drained cashews, beetroot, oil, lemon juice, basil and ½ teaspoon of salt to the glass. Shreds 20 sec / speed 6 until you achieve a smooth cream. Reserve in a bowl.

Wash the glass. Add water and heat 15 min / 100°C / speed 1.

Add the remaining salt and the spaghetti through the mouth, without a beaker. Cook for the time indicated on the package 100°C / reverse rotation / speed 1.

Drain the spaghetti in the Varoma, serve on plates and cover generously with the beet pesto. Finish with flaked parmesan.

Pro tips and troubleshooting

🌟 Secrets to success

Use well-hydrated cashews for a silky texture.
Do not heat the sauce to preserve the vibrant color.
Adjust the lemon at the end to balance flavors.
Reserve a little cooking water in case you need to thin the sauce.

❌ Common mistakes

Problem: Grainy sauce.
Cause: Poorly hydrated cashews.
Solution: Soak longer or grind more.
Problem: Dull color.
Cause: Reheated sauce.
Solution: Add the sauce at the end.

Variations and customizations

🌱 Vegan version: Eliminate the cheeses and add nutritional yeast.
🔥 Spicy version: Add a pinch of chili or harissa.
🧀 Gourmet version: Use crumbled burrata when serving.
👶 Kids-friendly: Reduce the lemon and add a little cream cheese.
🥗 Meal prep: Keep the sauce aside and mix when serving.

Serve and accompaniments

Serve on white plates to highlight the color. Serve with a simple green salad or crusty bread. To drink, water with lemon or a soft white wine works wonderfully. Ideal for special meals, creative dinners or simply when you feel like something different 💕.

Storage

🥡 Storage: Store the sauce in an airtight container for up to 3 days in the cold.
❄️ Freezing: The sauce can be frozen for up to 1 month.
♨️ Overheating: Better to temper gently or add directly to hot pasta.

Frequently asked questions

Does it taste a lot like beets? No, it is smooth and balanced.
Can I use short pasta? Yes, it works great with penne or fusilli.
Can it be done without Thermomix? Yes, with a powerful mixer.
Is it suitable for children? Totally, and they love the color.
Does it stain a lot? No more than any sauce, but cleans up easy.

Call to action

Jesus, if you want to surprise at the table and enjoy a different pasta, this recipe is for you 💗. It’s fun, delicious and very easy. Try it today, save the recipe and tell me how it turned out. If you liked it, don’t miss my creamy pumpkin pasta or the spinach pesto with Thermomix. Let’s cook and enjoy!