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Creamy Beetroot & Cannellini Bean Fusilloni
25 minPorcje: 3Nutri-Score B€€
B
25 min
25 minCreamy Beetroot & Cannellini Bean Fusilloni
przepis od
@nutritionistkristen
@nutritionistkristen
3 przepisy
3 importy
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Składniki
high fibre fusilloni pastaProdukty zbożowe380 g
passataSpiżarnia150 g
salt (large pinch, plus more for the pasta water)Przyprawy5 g
black pepper (freshly ground)Przyprawy1 g
ricotta cheeseNabiał45 g
extra virgin olive oilSpiżarnia30 ml
Parmesan (grated)Nabiał45 g
cooked beetroot (cooked)Warzywa i owoce350 g
garlic powderPrzyprawy2 g- cannellini beans (1 tin, drained)Spiżarnia400 g
feta (crumbled, to garnish)Nabiał150 g
lemon (zest, to garnish)Warzywa i owoce1 kawałek
basil leaves (to garnish)Warzywa i owoce10 g
na porcję
Wartości odżywcze
690kcal
- Węglowodany
- 100 g
- Białko
- 26 g
- Tłuszcz
- 21 g
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 4
Garnish and serve
- Garnish with grated lemon zest, crumbled feta, black pepper and basil leaves.
- Enjoy!
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