Preheat the oven to 200 °C.
Vegan pasta with beet pesto
- 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
Peel the beets and slice them into wedges.
Drizzle the beet wedges with a tablespoon of olive oil and roast them in the oven for 30 minutes.
Cook the spaghetti in salted water according to the instructions.
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.
Mix the sauce with the spaghetti.