Pasta Libré with beet sauce

Recipe for 3 people

Ingredients:

Pasta Libré 180 gr

1 medium beet already cooked

1 onion

1 celery stalk

1 small carrot

extra virgin olive oil

whole sea salt

Instructions:

Wash, peel and cut the vegetables into small pieces. Put everything in a pot, add a pinch of salt. After cooking, blend everything with a hand blender.

Put the sauce back on the fire and cook for about 15 minutes in order to reduce it.

Add basil, oregano, etc to taste…

Season the pasta and serve with coarsely chopped pistachios. (Non ci sono scritti i pistacchi negli ingredienti)

Comments:

Red turnips contain very few calories (only 19 per 100 grams of product): for this reason they are among the low-calorie foods, excellent foods for balanced diets.

They also contain a rich variety of mineral salts: potassium, iron, calcium, phosphorus and sodium and vitamins in particular B1, B2, B3, A (traces) and C. The color of turnips is given by powerful antioxidants of the anthocyanoside family.

Chickpeas are not only rich in protein but also in saponins, very useful for reducing cholesterol and triglyceride levels in the blood.

Final touch the chopped pistachios, that gave flavour and color to the dish, contain unsaturated fats, vitamin E, potassium and they also provide methionine, an amino acid lacking in chickpeas that complete the protein value of this dish.

The consumption of red turnips is also recommended for anemics: in fact, it seems that the chemicals present in this vegetable are able to rebalance the iron levels in the blood. To this dish you can also add dry yeast that give flavor but also adds iron.

Finally, this sauce together with the chickpeas pasta are an excellent meal for athletes: protein, low in fat with red turnips that are the best natural supplement for those who enjoy endurance sports. From a survey conducted by doctors at the University of Exeter it seems that red beet increases resistance to effort by up to 16%.

Ideal product for this recipe