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Beet and tomato pasta

Beet and tomato pasta

Preparation time:
20 min
Difficulty level:
Simple
Portion:
1

Nutritional values:

563
Calories
69 g
Carbohydrates
19 g
Protein
20 g
Fat

Ingredients:

ButterButter ½ Teaspoon
Carrots, carrots (fresh)Carrots, carrots (fresh)1 (60 g)
Cherry tomatoes, cocktail tomatoes (fresh)Cherry tomatoes, cocktail tomatoes (fresh)3 (60 g)
Sugar (white)Sugar (white) 1 Pinch(s)
Onion (fresh)Onion (fresh)½ (50 g)
Garlic (fresh)Garlic (fresh)⅜ (1 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Chili powderChili powder 1 Pinch(s)
Parmesan cheeseParmesan cheese 12 ½ g
Lemon (fresh)Lemon (fresh)⅒ (1 g)
Cream cheese (20% fat)Cream cheese (20% fat) 1 Teaspoon
Spring onions, scallions (fresh)Spring onions, scallions (fresh)2 (90 g)
Almond kernelsAlmond kernels ½ Teaspoon
Spelt wholemeal spaghetti (raw)Spelt wholemeal spaghetti (raw) 80 g

Preparation:

Step 1:
Prepare pasta as described on the package.
Step 2:
Peel, wash and coarsely grate carrots. Peel and finely chop the onions and garlic. Heat a little butter in a frying pan. Sauté carrots, onions and garlic in it. Then season with salt, chili and a little sugar. Steam for about 5 minutes while turning.
Step 3:
Meanwhile, wash tomatoes, cut in half and add to carrots. Steam everything for another 2 minutes. Stir in cream cheese and season to taste with salt, pepper and lemon juice. Grate parmesan and coarsely chop almonds.
Step 4:
Remove about 100 ml of pasta water. Drain the pasta and return to the pot. Mix well carrot-tomato sauce, pasta water and parmesan cheese. Finally fold in pasta and arrange everything.

Macronutrient distribution:

The recipe Beet and tomato pasta is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Grater
Grater
Peeler
Peeler
Pot
Pot
Stove
Stove
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