Gluten-Free Lentil Pasta with Beetroot Pesto and Goat Cheese
A colorful and nutritious pasta made with gluten-free lentil pasta and a creamy pesto made from beetroot, refined with goat cheese. A vegetarian main dish.
- 20 minutes
- 2 servings
- Main course
- gluten-free
- vegetarian
- antioxidant
- folatreich
- supports the bones
- high in protein
- aids digestion
Ingredients
- 150 g Lentils
- 150 g Beetroot
- 30 g Pine Nuts
- 30 g Parmesan
- 15 g Olive Oil (Extra Virgin)
- 50 g Lemon
- 2.5 g Salt
- 1.3 g Pepper
- 50 g Goat Cheese
Instructions
- Cook lentil pasta according to package instructions.
- For the beetroot pesto: Puree cooked beetroot, roasted pine nuts, 2 tablespoons of olive oil, lemon juice, salt and pepper in a food processor until a creamy pesto forms. Optionally add grated Parmesan.
- Mix the cooked lentil pasta with the beetroot pesto. Optionally thin with some pasta water.
- Plate and garnish with crumbled goat cheese and a drizzle of fresh olive oil.
- Serve immediately.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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