1 tbsp Balsamic vinegar
500 ml Beetroot juice
1 tbsp Capers
1 units Carrot
4 units Dried tomatoes (in oil)
150 g Feta
3 tbsp Olive oil
1 units Red onion
250 g Spelt spaghetti
300 ml Vegetable stock
Peel the onion and carrot and finely dice them, together with the dried tomatoes.
Ingredients
1 units Red onion, 1 units Carrot
Put all of the ingredients (excluding the feta and basil) in a large pan and add a tablespoon of the dried tomato oil. Season with salt and pepper. Bring to the boil and cook over a medium heat for 12–15 minutes.
Ingredients
4 units Dried tomatoes (in oil), 250 g Spelt spaghetti, 1 tbsp Capers, 500 ml Beetroot juice, 300 ml Vegetable stock, 1 tbsp Balsamic vinegar, 3 tbsp Olive oil
Mix the spaghetti well then season with salt and pepper. Arrange on plates, garnish with crumbled feta and basil leaves.
Ingredients
150 g Feta
1191
58.85 g
49.33 g
125.30 g
