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