Spaghetti with walnut and spinach pesto

Name: Spaghetti with walnut and spinach pesto
Total time: 20 min
Yield: 4 servings
Ingredients: 500 gr Rice Spaghetti; 5 gr Ginger; 1 gr Bay Leaf; 1 dstspn Paprika; 200 gr Spinach; 10.5 gr Garlic; 1/2 uni Lemon; 1 hand Nuts; to taste Salt; 5 Tbsp Olive Oil

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.

By Sofia Paixão

Gluten Free Quick & Easy For 4 people Low Kcal Plant Based

2296

20 min

309 kcal

4 doses

Easy

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Ingredients

Bay Leaf

-- leaves

Garlic BIO

-- cloves

Ginger BIO

-- gr

Lemon

-- uni

Nuts BIO

-- hand

Paprika

-- dstspn

Rice Spaghetti

-- gr

Spinach BIO

-- gr

You will also need:

The following ingredients are not included in the order.

Olive Oil

-- Tbsp

Salt

--

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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.

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