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Beetroot pasta with pesto

Tags:
alcohol-free gluten-free lactose-free vegan vegetarian
Description
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

1
Peel the beetroot and cut with the fine blade insert of the spiral slicer.
2
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.
3
Put the finished pasta on a plate and mix with some pesto.
4
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.