Organic Amaranth and Rice Spaghetti

(IN-STORE ONLY)

Dry Roasted Almonds

(IN-STORE ONLY)

Organic Apple Cider Vinegar

(IN-STORE ONLY)

Nutritional Yeast Flakes

(IN-STORE ONLY)

Scoop's Extra Virgin Olive Oil

(IN-STORE ONLY)

Himalayan Pink Fine Salt

Ingredients

Instructions

1. Start by chopping the beetroot and wrapping in foil.
2. Place in hot oven at 200C for approx 30 mins or until soft. In the meantime prep the rest of your pesto by adding to your food processor all other ingredients.
3. Add the beetroot when done and blend until smooth but still a bit chunky. Then cook your spaghetti and stir in the sauce.