Preheat the oven to 200 °C.
Recipes
Vegan pasta with beet pesto
Ingredients
- 350 g Borges spaghetti
- 300 g beets
- 3 tablespoons Borges extra virgin olive oil
- ½ teaspoon salt
- 2 tablespoons sunflower seeds
- A handful of almonds
- 1 tablespoon red wine vinegar
- 2 tablespoons water
- Salt and pepper
Step by step
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Step 1
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Step 2
Peel the beets and slice them into wedges.
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Step 3
Drizzle the beet wedges with a tablespoon of olive oil and roast them in the oven for 30 minutes.
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Step 4
Cook the spaghetti in salted water according to the instructions.
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Step 5
Combine two tablespoons extra virgin olive oil with the salt, sunflower seeds, almonds, red wine vinegar and water and blend. Add the beets and blend again. If necessary, add a little more water until you have the desired consistency. Add salt and pepper to taste.
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Step 6
Mix the sauce with the spaghetti.
