1 Łyżka stołowa Balsamic vinegar
500 ml Beetroot juice
1 Łyżka stołowa Capers
1 Sztuka Carrot
4 Sztuka Dried tomatoes (in oil)
150 G Feta
1 Szczypta Freshly ground pepper
3 Łyżka stołowa Olive oil
1 Sztuka Red onion
1 Szczypta Salt
250 G Spelt spaghetti
300 ml Vegetable stock
Peel the onion and carrot and finely dice them, together with the dried tomatoes.
Składniki
1 Sztuka Red onion, 1 Sztuka 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.
Składniki
4 Sztuka Dried tomatoes (in oil), 250 G Spelt spaghetti, 1 Łyżka stołowa Capers, 500 ml Beetroot juice, 300 ml Vegetable stock, 1 Łyżka stołowa Balsamic vinegar, 3 Łyżka stołowa Olive oil, 1 Szczypta Salt, 1 Szczypta Freshly ground pepper
Mix the spaghetti well then season with salt and pepper. Arrange on plates, garnish with crumbled feta and basil leaves.
Składniki
150 G Feta
1192.5
58.90 G
49.35 G
125.56 G
