Plat
Creamy Beetroot & Cannellini Bean Fusilloni
25 minPour 3Nutri-Score B€€
B
25 min
25 minCreamy Beetroot & Cannellini Bean Fusilloni
recette de
@nutritionistkristen
@nutritionistkristen
3 recettes
3 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
high fibre fusilloni pastaCéréales380 g
passataÉpicerie150 g
salt (large pinch, plus more for the pasta water)Épices5 g
black pepper (freshly ground)Épices1 g
ricotta cheeseProduits laitiers45 g
extra virgin olive oilÉpicerie30 ml
Parmesan (grated)Produits laitiers45 g
cooked beetroot (cooked)Fruits et légumes350 g
garlic powderÉpices2 g- cannellini beans (1 tin, drained)Épicerie400 g
feta (crumbled, to garnish)Produits laitiers150 g
lemon (zest, to garnish)Fruits et légumes1 morceau
basil leaves (to garnish)Fruits et légumes10 g
par portion
Nutrition
690kcal
- Glucides
- 100 g
- Protéines
- 26 g
- Lipides
- 21 g
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 4
Garnish and serve
- Garnish with grated lemon zest, crumbled feta, black pepper and basil leaves.
- Enjoy!
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