1 Matsked Balsamic vinegar
Basil for the garnish
500 ml Beetroot juice
1 Matsked Capers
4 Stycken Dried tomatoes (in oil)
150 G Feta (sheep's milk)
250 G Spelt spaghetti
300 ml Vegetable stock
1 Stycken carrot
1 Nypa ground pepper
3 Matsked olive oil
1 Stycken red onion
1 Nypa salt
Peel the onion and carrot and finely dice them, together with the dried tomatoes.
Ingredienser
1 Stycken red onion, 1 Stycken carrot, 4 Stycken 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.
Ingredienser
250 G Spelt spaghetti, 1 Nypa salt, 1 Nypa ground pepper, 1 Matsked Capers, 500 ml Beetroot juice, 300 ml Vegetable stock, 1 Matsked Balsamic vinegar, 3 Matsked 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.
Ingredienser
150 G Feta (sheep's milk), Basil for the garnish
1192.5
58.90 G
49.35 G
125.56 G
