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Spaghetti with walnut and spinach pesto
Spaghetti with walnut and spinach pesto

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.

2099


20 min
309 kcal
4 doses
9 products

19.30 € (pre-optimization)

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Ingredients

Bay Leaf

Espiga

Garlic BIO

Biofrade

Ginger BIO

Biofrade

Lemon

MDCruz

Nuts BIO

Origens

Paprika

Espiga

Rice Spaghetti

Quinua Real

Spinach BIO

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
Alho BIO 250gr

Alho BIO

250gr

Biofrade

1.88€

7.53€/kg

Esparguete de Arroz 250gr

Esparguete de Arroz

250gr

Quinua Real

3.69€

14.75€/kg

Espinafres BIO 400gr

Espinafres BIO

400gr

Vasco Pinto

1.20€

3.01€/kg

Gengibre BIO 300gr

Gengibre BIO

300gr

Biofrade

2.03€

6.77€/kg

Limão 450gr (≈2 uni)

Limão

450gr (≈2 uni)

MDCruz

0.54€

1.20€/kg

Louro Folha 10gr

Louro Folha

10gr

Espiga

1.06€

106.12€/kg

Noz BIO 100gr

Noz BIO

100gr

Origens

3.97€

39.74€/kg

1.23€

27.36€/kg

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