Beetroot pasta with pesto

Name: Beetroot pasta with pesto
Total time: 30 min
Yield: 2 portions

Duration: 30 min

Difficulty: easy

Tags:

alcohol-free gluten-free lactose-free vegan vegetarian

The spaghetti is red! Of course it's red, it's made of beetroot! That's right, because you can make wonderful pasta from it. And as usual, there's a pesto on top. Garlic, basil, pecans ... you can make it yourself in no time. Pasta with pesto is a little different - but at least as delicious as the Italian original!

Ingredients for

For the pasta

300 g beetroot, raw

1 Tablespoon(s) olive oil

For the pesto

1 garlic clove

70 g basil

0.3 organic lemon

65 ml olive oil

40 g pecans

6 g yeast flakes

salt, pepper to taste

Preparation

Total time: 30 min

Prepare the pesto

Peel the garlic and wash the basil. Squeeze the lemon. Puree everything with the remaining ingredients and season with salt and pepper.

Prepare the pasta

Peel the beetroot and cut with the fine blade insert of the spiral slicer.

Bring salted water to the boil in a large pot, then add the beetroot spaghetti and blanch for 5 minutes until al dente. Once cooked, drain and mix with olive oil.

Put the finished pasta on a plate and mix with some pesto.

Tip: If you want to prepare the beetroot noodles for a later date, the pre-cooking time can be reduced to 3 minutes. Then rinse the beetroot noodles in cold water after cooking, store them and fry them in a pan with a little oil at the desired time.