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