Not that typical pasta with bolognese or tomato sauce. No, we are going for a different interpretation and opt for surprising ingredients, namely the combination of beetroot, carrot, cauliflower and tomato.
“But why for gods sake red beet?”
Beetroots are full of vitamins, minerals, antioxidants and it also promotes your endurance.
Something that you as an athlete can certainly use in preparation for your long endurance training or competition.
Rosemary, oregano & balsamic vinegar provide the right flavour twist and a less earthy beetroot flavour (which is why this vegetable is not always popular).
Let yourself be surprised is the message here. But above all, get off to a good start for that training or competition with the right portion of fuel.That is why we opt for white pasta as a supplement to our carbohydrates and a meal that is low in fat, protein and fiber so that it is easily digestible.
- 150gr uncooked white pasta
- 50gr red lentils
- 2 small beetroots (cooked or uncooked)
- 2 carrots
- 150gr cauliflower
- 1 tomato time the beetroot in small cubes (if uncooked, you do not need to add this ml vegetable stock
- 1 tsp rosemary
- 1 tsp oregano
- 2 tbsp balsamic cream
- pepper and salt
How do we make the pasta?
Cook the pasta according to the directions on the package.
Grate the carrots and cut them into small cubes.
Wash the cauliflower clean and cut into small florets.
Cut the beetroot into small cubes (if uncooked you do not have to peel it)
Take a pot with the vegetable stock and add the vegetables. Cook these together with the lentils until tender.
Add the herbs and season to taste with salt and pepper.
When the vegetables are cooked, mix everything into a smooth sauce.
Drain the pasta, divide between 2 plates and finish with the delicious beetroot sauce.
All set to give your best! Don’t forget to tag @listacoaching and @fitterbywitters after making this delicious recipe.