Homemade Roasted Beetroot Fettuccine with Avocado Pesto

My Vibrant Kitchen
Homemade Roasted Beetroot Fettuccine with Avocado Pesto
17
940
50

Ingredients

  • pasta (Beetroot)
  • 2 beets
  • 1 tablespoon oil
  • 1 pinch salt
  • 1/2 cup water
  • 1 cup all-purpose flour
  • 1 cup semolina flour
  • 1/2 cup water (or beet juice, to enhance colour)
  • pesto (Avocado)
  • 2 avocado (ripe medium sized)
  • 1 bunch basil
  • 1/2 cup cashew nuts
  • 1 tablespoon nutritional yeast (optional)
  • 2 tablespoons lemon juice
  • 4 garlic cloves (roasted)
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
Read Directions

NutritionView more

940Calories
Sodium18%DV420mg
Fat91%DV59g
Protein39%DV20g
Carbs30%DV89g
Fiber52%DV13g

PER SERVING *

Calories940Calories from Fat530
% DAILY VALUE*
Total Fat59g91%
Saturated Fat8g40%
Trans Fat
Cholesterol
Sodium420mg18%
Potassium1010mg29%
Protein20g39%
Calories from Fat530
% DAILY VALUE*
Total Carbohydrate89g30%
Dietary Fiber13g52%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.