Prep: 15 Minutes I Cooking time: 15-20 Minutes I Serving 15-20 pcs
INGREDIENTS
500 gr cassava penne pasta
2 gloves of garlic
500 gr cooked beetroot, cubed
2 tablespoons olive oil
1 onion
1 lemon juice
½ cup parmesan
¼ cup walnuts
¼ cup almond flakes
¼ tablespoon salt
1/4tablespoon black paper
pinch of ginger
INSTRUCTIONS
PREP
Boil the water and add ½ teaspoon oil.
COOKING TIME
1. Cook Cassava Kitchen’s penne pasta until al dente. Drain and rinse with cold water, and set aside.
2. Put cubed beets, garlic, olive oil and ginger in a blender, blend it until smooth and become thick sauce.
3. Place sauce to a pan on low heat, add onion, lemon juice, salt, paper and ½ cup of pasta water. Simmer for 3-4 minutes.
4. Pour pasta into the pan and toss well
5. Sprinkle with parmesan cheese and top with walnuts and almond flakes.
Enjoy it!