Brilliant Beetroot Fusili

Who doesn’t know fusilli! This much-loved pasta shape from Southern Italy has a versatile shape, with grooves along the side that will soak up any sauce. Coupled with the flavour of beetroot, they are a perfect match for salads and for many creamy and hearty dishes. This pasta is full of red betalains (colour pigment) that will bring a funky red colour to your plate.

Fusilli “fusillo” was originally developed in Southern Italy by rolling fresh pasta strips around a thin rod and letting it dry.

NOTE: The cooking water will have a slight red colour, this is JUST the red betalains (pigment) which is a lot in red beetroot.

Ingredients:

Ingrediënten (NL): Groenten (51,4%) (Rode biet (31,1%), Wortel), Spelt (gluten), Plantain, Tarwe proteïne (gluten), Konjac vezel.

Ingredients (EN): Vegetables (51,4%) (Beetroot (31,1%), Carrot), Spelt (gluten), Plantain, wheat protein (gluten), Konjac fibre.

Ingrédients (FR): légumes (51,4%) (betterave (31,1%), carottes), épeautre (gluten), Plantain, protéines de blé (gluten), fibre de konjac.

Zutaten (DE): Gemüse (51,4%) (Rote Beete (31,1%), Karotte), Dinkel (gluten), Plantain, Weizenprotein (gluten), Konjak-Faser.

Nutrients:

Nutrients per 100 gr

Energy	1.525kj / 360kcal
Fat	2,1g
of which saturated	0,5g
Carbohydrates	66,5g
of which sugar	5,3g
Protein	16,7g
Salt	0,06g

 

Cooking Info:

Bring water to a boil. Add the VeggiPasta when the water is boiling (add some salt to taste). Boil for 3 MINUTES.

Making a salad? Give the pasta a cold shower.