Creamy Beetroot Pesto Pasta

Pink heaven on a plate!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
20 min
Creamy Beetroot Pesto Pasta
Pink heaven on a plate!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
Pesto Pasta
Nutritional yeast
0 Grams
Soy cream 9*
0 ML

Allergens

*9 Soya
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

Peel and mince

1 Peel and mince

Peel and grate the beetroots. Peel and mince the garlic.
Fry

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.
Blitz

3 Blitz

Place in a food processor and add the cream. Blitz until smooth.
Cook and serve

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.
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