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Pink garlic and parsley pasta

Vegetarian Vegan Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 25 minutes
Cost per serving: 0,11 €
Energy: 290 kcal / serving
Nutritional score:

Instructions

  • 1.   1. Trim the beetroot, cut it into cubes and blend it.
  • 2.   2. Peel the garlic cloves and cut them in half to remove the germ.
  • 3.   3. Wash and drain the parsley, finely chop it.
  • 4.   4. Crush the garlic cloves finely.
  • 5.   5. Boil a large amount of salted water and follow the instructions given by the manufacturer for cooking the pasta.
  • 6.   6. Drain the pasta and mix with the blended beetroot, minced garlic, and parsley in a bowl.
  • 7.   7. Season the pink spaghetti with garlic and parsley with salt and pepper to taste, serve hot.

Ingredients for servings

  • 500 g of pasta
  • 15 sprig of parsley (optional)
  • 2 garlic cloves
  • ½ cooked beetroots
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    290 kcal
    15 %
  • Fat
    1,58 g
    2 %
  • of which saturated
    0,34 g
    2 %
  • Carbohydrates
    56,43 g
    22 %
  • of which sugar
    2,98 g
    3 %
  • Protein
    10 g
    20 %
  • Fibers
    3,13 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.