1 tbsp balsamic vinegar
basil for the garnish
500 ml beetroot juice
1 tbsp capers
1 piece carrot
150 g feta (sheep’s milk)
3 tbsp olive oil
1 piece onion (red)
1 pinch pepper (ground)
1 pinch salt
250 g spelt spaghetti
4 piece tomatoes (sun-dried, in oil)
300 ml vegetable stock
Peel the onion and carrot and finely dice them, together with the sun-dried tomatoes.
Ingredients
1 piece onion (red), 1 piece carrot, 4 piece tomatoes (sun-dried, in oil)
Place the diced onion, carrot and tomatoes together with the remaining ingredients in a large pan.
Add 1 tbsp of the sun-dried tomato oil and season with salt and pepper.
Bring to the boil then cook everything over a medium heat for 12 to 15 minutes.
Ingredients
250 g spelt spaghetti, 1 pinch salt, 1 pinch pepper (ground), 1 tbsp capers, 500 ml beetroot juice, 300 ml vegetable stock, 1 tbsp balsamic vinegar, 3 tbsp olive oil
Mix the cooked spaghetti well.
Crumble the feta into small pieces. Wash the basil, shake it dry and pluck the leaves.
Garnish the spaghetti with the feta and basil leaves.
Ingredients
150 g feta (sheep’s milk), basil for the garnish
1192.5
58.90 G
49.35 G
125.56 G
