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Spaghetti with walnut and spinach pesto
In gluten free food, one of the major challenges is the replacement of pasta. I like the ones that have brown rice and quinoa in their composition and I usually flavor the water with herbs and spices.
19.30 € (pre-optimization)
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Ingredients
 Espiga |
 Biofrade |
 Biofrade |
 MDCruz |
 Origens |
 Espiga |
 Quinua Real |
 Vasco Pinto |
Nutritional Information
Calories (kcal)
Energy (Kj)
/ Per Dose
309 kcal
1,294 Kj
Due to the different suppliers we work with, nutritional facts per meal might have small variations from the website nutritional info.
Preparation Instructions
01
Fill a pan with 2/3 water, add salt, 3 slices of ginger, 2 bay leaves, paprika (optional) and bring to high boil.
02
Add the spaghetti and, with the help of a fork, stir it until it is completely submerged in water. Let it cook until al dente. Drain the pasta reserving the cooking water.
What's in Cuizeat Bag
1.88€
7.53€/kg
3.69€
14.75€/kg
1.20€
3.01€/kg
2.03€
6.77€/kg
0.54€
1.20€/kg
1.06€
106.12€/kg
3.97€
39.74€/kg
1.23€
27.36€/kg
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