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Creamy Beetroot & Cannellini Bean Fusilloni
25 minPara 3Nutri-Score B€€
B
25 min
25 minCreamy Beetroot & Cannellini Bean Fusilloni
receta de
@nutritionistkristen
@nutritionistkristen
3 recetas
3 importaciones
0 veces cocinadas
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Ingredientes
high fibre fusilloni pastaCereales380 g
passataDespensa150 g
salt (large pinch, plus more for the pasta water)Especias5 g
black pepper (freshly ground)Especias1 g
ricotta cheeseLácteos45 g
extra virgin olive oilDespensa30 ml
Parmesan (grated)Lácteos45 g
cooked beetroot (cooked)Frutas y verduras350 g
garlic powderEspecias2 g- cannellini beans (1 tin, drained)Despensa400 g
feta (crumbled, to garnish)Lácteos150 g
lemon (zest, to garnish)Frutas y verduras1 pieza
basil leaves (to garnish)Frutas y verduras10 g
por ración
Nutrición
690kcal
- Carbohidratos
- 100 g
- Proteínas
- 26 g
- Grasas
- 21 g
paso a paso
Preparación
- Paso 1
Cook the pasta
- Add the pasta to a large saucepan of salted water and bring to the boil.
- Simmer for around 11 minutes until cooked.
- Paso 2
Blend the pink sauce
- While the pasta cooks, add the drained tin of cannellini beans to a blender along with the beetroot, a large pinch of salt, the garlic powder, 2 tbsp olive oil, Parmesan, ricotta, passata and 2 ladles full of pasta water.
- Blend well until smooth, then set aside.
- Paso 3
Combine pasta and sauce
- Once the pasta is ready, drain it and place it back into the saucepan.
- Pour over the prepared sauce and mix well.
- Serve into 3 bowls.
- Paso 4
Garnish and serve
- Garnish with grated lemon zest, crumbled feta, black pepper and basil leaves.
- Enjoy!
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