Cauliflower Zucchine Pasta with Beetroot Sauce and Pesto – Recipe by our chef Rogelio Grillo.
2 servings
INGREDIENTS
- Half cauliflower
- 3 medium zucchinis
- 1 beetroot or 1 teaspoon of beetroot powder
- 1 avocado
- 1 cucumber
- Handful of nuts
- Rocket
- Pine nuts
- Half red onion
- Olive oil
CREAM
Put in the blender:
- 1 avocado
- Half red onion
- Salt
- Juice of 1 cucumber (or thin slices if you don’t have a juicer)
- 1 small grated beetroot or 1 teaspoon of beetroot powder
- Half teaspoon garlic powder or half garlic clove
- Blend till reach the desired consistency.
PESTO
- Handful of nuts
- Handful of rocket
- Salt
- Olive oil
Blend till reach the desired consistency.
- Break the cauliflower into small pieces with your hands.
- Spiralize the zucchini. Put it into a bowl, salt and massage and leave to rest for 5 minutes.
- Present and plate the dish pouring the cream on the top of the vegetables.
- Put a bit of pesto on the top and decorate with pine nuts and sesame seeds.
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