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Beetroot spaghetti with feta cheese (X BO)

    35min.

    Easy

    Vegetarian

    Pescetarian

Ingredients

2 Servings
  • 1 tbsp Balsamic vinegar

  • 1 bundle Basil

  • 400 ml Beetroot juice

  • 1 tbsp Capers

  • 1 units Carrot

  • 4 units Dried tomatoes (in oil)

  • 150 g Feta

  • 1 tbsp Olive oil

  • 1 units Red onion

  • 250 g Spelt spaghetti

  • 250 ml Vegetable stock

    European, Italian

    Pasta dishes

    Cereals containing gluten

    Lactose

    Oven dish

Method

  • Prepare the spaghetti

    Peel the onion and carrot and finely dice them, together with the dried tomatoes. Put the spaghetti in the oven dish. Spread the diced onions, carrots and tomatoes over it along with the capers, beetroot juice, vegetable stock, balsamic vinegar and olive oil. Add 1 tbsp of the oil the tomatoes were marinated in. Season with salt and freshly ground pepper.

  • Ingredients

  • 1 units Red onion, 1 units Carrot, 4 units Dried tomatoes (in oil), 250 g Spelt spaghetti, 1 tbsp Capers, 400 ml Beetroot juice, 250 ml Vegetable stock, 1 tbsp Balsamic vinegar, 1 tbsp Olive oil

  • Start the automatic programme

    Start the “Beetroot spaghetti with sheep's cheese” automatic programme and follow the programme sequence. You will receive push notifications whenever a step takes place in the BORA X BO and you can confirm these at the relevant time.

  • Cook the spaghetti

    Once the BORA X BO has heated up, insert the oven rack in the middle of the oven and put the oven dish on top.

  • Finishing touches

    Once the cooking time is over, remove from the oven and mix well. Add some more salt and ground pepper if desired. Crumble the feta into small pieces. Wash the basil, shake it dry and pluck the leaves. Garnish with crumbled feta and basil leaves.

  • Ingredients

  • 150 g Feta, 1 bundle Basil

Nutritional value per portion:

kcal

794.5

Protein

44.42 g

Fat

32.68 g

Carbohydrates

78.50 g

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