1 Colher de sopa Balsamic vinegar
Basil for the garnish
500 ml Beetroot juice
1 Colher de sopa Capers
4 Unidade Dried tomatoes (in oil)
150 G Feta (sheep's milk)
250 G Spelt spaghetti
300 ml Vegetable stock
1 Unidade carrot
1 Beliscar ground pepper
3 Colher de sopa olive oil
1 Unidade red onion
1 Beliscar salt
Peel the onion and carrot and finely dice them, together with the dried tomatoes.
Ingredientes
1 Unidade red onion, 1 Unidade carrot, 4 Unidade Dried tomatoes (in oil)
Place all the ingredients in a large pan.
Add 1 tbsp of the sun-dried tomato oil and season with salt and pepper.
Bring to the boil once and cook over a medium heat for 12-15 mins.
Ingredientes
250 G Spelt spaghetti, 1 Beliscar salt, 1 Beliscar ground pepper, 1 Colher de sopa Capers, 500 ml Beetroot juice, 300 ml Vegetable stock, 1 Colher de sopa Balsamic vinegar, 3 Colher de sopa olive oil
Mix the finished spaghetti 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.
Ingredientes
150 G Feta (sheep's milk), Basil for the garnish
1192.5
58.90 G
49.35 G
125.56 G
