1 Matsked Balsamic vinegar
500 ml Beetroot juice
1 Matsked Capers
1 Stycken Carrot
4 Stycken Dried tomatoes (in oil)
150 G Feta
3 Matsked Olive oil
1 Stycken Red onion
250 G Spelt spaghetti
300 ml Vegetable stock
Peel the onion and carrot and finely dice them, together with the dried tomatoes.
Ingredienser
1 Stycken Red onion, 1 Stycken Carrot
Put all of the ingredients (excluding the feta and basil) in a large pan and add a tablespoon of the dried tomato oil. Season with salt and pepper. Bring to the boil and cook over a medium heat for 12–15 minutes.
Ingredienser
4 Stycken Dried tomatoes (in oil), 250 G Spelt spaghetti, 1 Matsked Capers, 500 ml Beetroot juice, 300 ml Vegetable stock, 1 Matsked Balsamic vinegar, 3 Matsked Olive oil
Mix the spaghetti well then season with salt and pepper. Arrange on plates, garnish with crumbled feta and basil leaves.
Ingredienser
150 G Feta
1191
58.85 G
49.33 G
125.30 G
