Carrot spaghetti

Carrot spaghetti

Total: 15 Min. | Active: 15 Min.
vegan, lactose-free
Nutritional value / people: 560 kcal
, Fat: 21 g
, Carbohydrate: 76 g
, Protein: 14 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Spaghetti

200g spaghetti
salted water, boiling
150g carrots, spiralized

Pesto

1bunch parsley, finely chopped
1 organic lemon, use grated zest only
3tbsp olive oil
salt and pepper to taste
Purchase ingredients now

How it's done

Spaghetti

Cook the spaghetti in salted water until al dente. Add the carrots 30 secs. before the cooking time is up.

Pesto

Combine the parsley, lemon zest and oil, season. Drain the spaghetti, serve on warmed plates, top with the pesto.

Our recommendations

Similar recipes

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

This cookbook already exists.

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!