Raw Beetroot Zucchini Pasta
Ingredients
- 1 beetroot
- flax and herbs (oregano)
- 20g parmigiano cheese
- 1 tbsp olive oil
- 1 tsp pepper
- 1 tsp salt
- 2 tbsp sour cream
- 1 clove of garlic
- 50g pumpkin seeds
- 1/2 lemon
- 1 zucchini
- 1 carrot
- water
Accompaniment
SponsoredMondavi Woodbridge Shiraz
Robert Mondavi knew a thing or two about good wine and good food. He was a strong believer in the pleasure of dining with friends and family. In 1979 he founded the Woodbridge Winery with a vision to create delicious, smooth wines that enrich everyday experiences. The clean, fruit-driven, approachable wines of Woodbridge by Robert Mondavi are the centrepiece of countless gatherings of family and friends. Buy this wine if you like: Full bodied wine with ripe red fruit and toasty oak character.
Description
Raw Beetroot Zucchini Pasta – this colorful recipe is all about beautiful raw and healhty food.
Method
-
1
1. Peal one beetroot and cut it into smaller pieces. Place them into the blender. Add some water, carrots
and bleed it all.
2. Add 50g of pumpkin seeds, 2 tbsp of sour cream, 1/2 of a lemon, 1 tbsp of olive oil into the blender and season it
with salt and black pepper. Mix it well.
3. Use vegetable spiral slicer to make noodles from zucchini.
4. Mix beetroot pesto with zucchini noodles.
5. Dash the meal with parmigiano cheese, flax and herbs. Enjoy the amazing color meal!
FULL RECIPE:
https://spineat.wordpress.com/2016/11/08/raw-beetroot-zucchini-pasta/
Chef's Tips
NUTRITION FACTS:
- Calories ............. 346 kcal
- Protein ................ 14 g
- Total Carbs ......... 30 g
- Total Fat ............. 21 g
Video
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