Vegan Pasta with Beet Pesto
2
20 minutes
Ingredients
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1/2 pound spaghetti
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3 tablespoons STAR Extra Virgin Olive Oil
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½ teaspoon salt
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2 tablespoons sunflower seeds
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A handful of almonds
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1 tablespoon STAR red wine vinegar
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2 tablespoons water
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Salt and pepper
Instructions
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1.
Preheat the oven to 392 °F.
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2.
Peel the beets and slice them into wedges.
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3.
Drizzle the beet wedges with a tablespoon of olive oil and roast them in the oven for 30 minutes.
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4.
Cook the spaghetti in salted water according to the instructions.
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5.
Combine two tablespoons extra virgin olive oil with the salt, sunflower seeds, almonds, red wine vinegar and water and blend. Add the beets and blend again. If necessary, add a little more water until you have the desired consistency. Add salt and pepper to taste.
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6.
Mix the sauce with the spaghetti.
