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For the sauce, wash the spinach and let drain. Peel and finely chop the garlic into. Coarsely chop the walnuts. Cut the feta into small pieces. Squeeze the lemon juice.
Heat the olive oil in a pan. Add the garlic and sauté briefly. Add thyme and spinach and sauté until the spinach has wilted. Season to taste with lemon juice and salt and pepper.
Attach the Spiralizer accessory to Braun’s MultiQuick 5V Fit hand blender and cut the raw beetroot into pappardelle.
Cook in salted water for 5 minutes.
Drain the water, add the veggie-pasta to the sauce and mix well.
Serve with feta and walnuts.
For the sauce, wash the spinach and let drain. Peel and finely chop the garlic into. Coarsely chop the walnuts. Cut the feta into small pieces. Squeeze the lemon juice.
Heat the olive oil in a pan. Add the garlic and sauté briefly. Add thyme and spinach and sauté until the spinach has wilted. Season to taste with lemon juice and salt and pepper.
Attach the Spiralizer accessory to Braun’s MultiQuick 5V Fit hand blender and cut the raw beetroot into pappardelle.
Cook in salted water for 5 minutes.
Drain the water, add the veggie-pasta to the sauce and mix well.
Serve with feta and walnuts.
