Rainbow Fettuccine

10 Mins

Serves 2

Rainbow Fettuccine

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

INGREDIENTS

1 beetroot, peeled and chopped roughly
1 bunch spinach, washed or 100g bag baby spinach leaves
2 medium carrots, peeled and chopped roughly
Olive oil
375g Latina™ Fresh Fettuccine, cooked and drained

METHOD

  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.

RECIPE VIDEO