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Creamy Beetroot & Cannellini Bean Fusilloni
25 minVoor 3Nutri-Score B€€
B
25 min
25 minCreamy Beetroot & Cannellini Bean Fusilloni
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@nutritionistkristen
@nutritionistkristen
3 recepten
3 imports
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wat je nodig hebt
Ingrediënten
high fibre fusilloni pastaGranen380 g
passataVoorraadkast150 g
salt (large pinch, plus more for the pasta water)Kruiden en specerijen5 g
black pepper (freshly ground)Kruiden en specerijen1 g
ricotta cheeseZuivel45 g
extra virgin olive oilVoorraadkast30 ml
Parmesan (grated)Zuivel45 g
cooked beetroot (cooked)Groente en fruit350 g
garlic powderKruiden en specerijen2 g- cannellini beans (1 tin, drained)Voorraadkast400 g
feta (crumbled, to garnish)Zuivel150 g
lemon (zest, to garnish)Groente en fruit1 stuk
basil leaves (to garnish)Groente en fruit10 g
per portie
Voedingswaarden
690kcal
- Koolhydraten
- 100 g
- Eiwitten
- 26 g
- Vetten
- 21 g
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 4
Garnish and serve
- Garnish with grated lemon zest, crumbled feta, black pepper and basil leaves.
- Enjoy!
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