Penne pasta with creamy beetroot sauce

Ingredients for 2 portions:

160g Mevalia pasta 40 mg phe

Vegan Parmesan

Sauce:

150g beetroot pre-cooked 90mg phe

40ml Alpro rice cream 10mg phe

1 small clove of garlic

2 table spoons of olive oil

pinch of salt

Altogether for 2 portions: 140mg phe

1. Cook Mevalia pasta in a boiling water 5-7 min.

2. Mix pre-cooked beetroot, salt, garlic and olive oil.

3. Add mixed beetroot sauce onto a pan and add the Alpro rice cream and stir it well. Serve with vegan parmesan cheese.

Bon apettit!