4 from 3 votes
Red beet spaghetti
Quick and easy to make glutenfree spaghetti from brown rice. With a vegan sauce made from red beets, tahini, garlic and lemon juice. With black pepper and basil.
Prep Time
12 mins
Total Time
12 mins
Servings:
1
serving
Calories:
424 kcal
Course:
Dinner
Cuisine:
European, Mediterranean, Italian
Ingredients
- 1 erving brown rice spaghetti
- 1 large red beet peeled and cooked
- 2 cloves garlic
- 1 tbsp tahini
- ½ lemon
- 1 handful basil fresh
- black pepper to taste
Instructions
- Cook the spaghetti according to the instructions on the packaging. Mine took 10 to 12 minutes.
- In the meantime press the garlic. Squeeze half a lemon.
- Blend the beet with the tahin, lemon juice, garlic and black pepper to taste.
- Drain the spaghetti. Mix with the sauce (in the cooking pan).
- Place the spaghetti on your plate and top with the basil.
Cup of Yum
Notes
- Off course you can use any other glutenfree spaghetti you have available.
Nutrition Information
Calories
424kcal
(21%)
Carbohydrates
77g
(26%)
Protein
13g
(26%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
3g
(15%)
Sodium
250mg
(10%)
Potassium
1057mg
(22%)
Fiber
11g
(44%)
Sugar
20g
(40%)
Vitamin A
218IU
(4%)
Vitamin C
45mg
(50%)
Calcium
93mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 1 serving
Amount Per Serving
Calories 424
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 77g | 26% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 250mg | 10% |
| Potassium | 1057mg | 22% |
| Fiber | 11g | 44% |
| Sugar | 20g | 40% |
| Vitamin A | 218IU | 4% |
| Vitamin C | 45mg | 50% |
| Calcium | 93mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.