1 tbsp Balsamic vinegar
1 bundle Basil
400 ml Beetroot juice
1 tbsp Capers
4 units Dried tomatoes (in oil)
150 g Feta
250 g Spelt spaghetti
250 ml Vegetable stock
1 units carrot
1 tbsp olive oil
0.5 tsp pepper (black)
1 units red onion
1 tsp salt
Peel the onion and carrot and finely dice them, together with the dried tomatoes.
Ingredients
1 units red onion, 1 units carrot, 4 units Dried tomatoes (in oil)
Put the spaghetti in the oven dish.
Add the diced vegetables, capers, beetroot juice, vegetable stock, balsamic vinegar and olive oil.
Then add 1 tbsp of the oil from the pickled tomatoes and season with salt and pepper.
Ingredients
250 g Spelt spaghetti, 1 tbsp Capers, 400 ml Beetroot juice, 250 ml Vegetable stock, 1 tbsp Balsamic vinegar, 1 tbsp olive oil, 1 tsp salt, 0.5 tsp pepper (black)
Start the "Beetroot spaghetti with sheep's cheese" programme and follow the procedure.
As soon as the BORA X BO has heated up, insert the baking and grilling rack in the centre and place the oven dish on top.
Remove the finished spaghetti and mix well.
Crumble the feta into small pieces. Wash the basil, shake dry and pluck the leaves.
Garnish the spaghetti with the feta and basil leaves.
Ingredients
150 g Feta, 1 bundle Basil
1018.5
54.58 g
34.43 g
119.55 g
