This super quick pasta recipe will get you hooked not only with its delicious taste but also the intensive pink colour. It's a Barbie version of a healthy lunch full of important nutrients. You have to try it!
Shop ingredients
Nutrition (1 serving)
- 474 kcal
- 43 g carbohydrates
- 19 g fats
- 30 g protein
Per 2 portions
- 140 g chickpea pasta
- 250 g beetroot
- 100 g ricotta
- 150 g cottage cheese
- 1 tbsp balsamic crema
- 2 tbsp sunflower seeds
- salt
Instructions
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Cook the pasta according to the instructions and make the beetroot sauce in the meantime.
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Add cooked and cubed beetroot, ricotta, cottage cheese, balsamic vinegar and salt into the blender.
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Mix until you have a smooth sauce with no pieces – this might take longer, depending on the size of your blender.
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Drain the pasta and mix in the beetroot sauce whilst the pasta is still hot. Sprinkle some pumpkin seeds on top.
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Enjoy!
