Rainbow Fettuccine

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10 Minutes Prep
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2 Servings

Enjoy this naturally colourful delight. The best part? The kids won’t even know there were vegetables involved.

Ingredient List

  • Small check mark in a circle icon 1 beetroot, peeled and chopped roughly
  • Small check mark in a circle icon 1 bunch spinach, washed or 100g bag baby spinach leaves
  • Small check mark in a circle icon 2 medium carrots, peeled and chopped roughly
  • Small check mark in a circle icon Olive oil
  • Small check mark in a circle icon 375g Latina™ Fresh Fettuccine, cooked and drained

Preparation

  1. Blend each variety of vegetable separately with a tablespoon of olive oil in a thermomix or blender. Strain, capturing juice.
  2. Use vegetable juice to colour the cooked, warm fettuccine.
  3. Garnish with herbs and parmesan cheese.

Featuring

Egg Fettuccine 375g