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Wednesday, May 2, 2012

Wholewheat pasta with raw roots

This is very fast to throw together and a wonderful way to catch up on your vitamins and raw veggies :). Not the most decadent comfort food out there, but definitely light and healthy and quite delicious. Perfect for a light meal in wintertime. 

Last year: French fries with red onion, Stuffed eggs (with herbs, mushrooms and spicy bits) and White chocolate and basil cream cups with balsamic strawberries (Italian)

Ingredients (serves 2):

  • 200 g wholemeal pasta
  • 50 g carrot
  • 50 g parsley root
  • 50 g celery root
  • 2 tablespoons green pesto (use cheese-free pesto if you want to keep it vegan)
  • 1 tablespoon freshly ground pepper
  • 1 tablespoon of capers

Boil the pasta according to package instructions. Divide between two plates and add a tablespoon of pesto in each:

Grate the root pieces and mix them in each plate with the pasta and pesto. Sprinkle the capers on top and you're done. Dig in! :)

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