455 kcal
25 min.
Recipe for Spaghetti with beetroot pesto, tofu and sunflower seeds
0 reviews
NaN g
455 kcal
2 kcal
454.5
16.3g
16.0g
59.3g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Beetroot100 g
- Whole-Grain Pasta7× tablespoon (70 g)
- Green peas, fresh, frozen or canned3× tablespoon (45 g)
- Tofu cheese1.5× tablespoon (30 g)
- Lemon1× slice (10 g)
- Olive oil1× tablespoon (10 g)
- Garlic1.5× clove (7.5 g)
- Sunflower seeds0.5× teaspoon (5 g)
- Salt2× pinch (1 g)
- Pepper, black1× pinch (1 g)
How to make Spaghetti with beetroot pesto, tofu and sunflower seeds
1. Boil the pasta according to the instructions on the packet
2. Peel the beetroot and chop into small pieces
3. Place the beetroot, garlic, sunflower seeds, olive oil, lemon juice, a little water, salt and pepper in a blender, the pesto does not have to come out perfectly smooth
4. Mix the drained pasta with the beetroot pesto and peas
5. Sprinkle the finished dish with crumbled tofu
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