Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Peel and mince
Peel and grate the beetroots. Peel and mince the garlic.
2 Fry
In a large pan, heat a spoon of oil. Once hot, add the grated beetroots, garlic and three quarters of the pine nuts. Fry for 3-4 minutes until slightly softened and browned. Season well with nutritional yeast, salt and pepper.
3 Blitz
Place in a food processor and add the cream. Blitz until smooth.
4 Cook and serve
Cook the spaghetti in boiling water with a pinch of salt until al-dente. Mix the spaghetti and beetroot pesto in a large bowl. Serve with freshly chopped basil, the remaining pine nuts and a generous grind of black pepper.