• Vedrana

Salad with pasta, vegetables and kefir sauce


A simple lunch full of colors, nutrients and flavors. These quantities are enough for two, so if you're having lunch for more people, be sure to increase the quantities of ingredients.


Ingredients and preparation steps

For the salad:

Peel and cut sweet potatoes into pieces of similar size and shape so they will cook evenly at the same rate.

Wash and peel the carrots. Add olive oil and salt to the potatoes and carrots and bake in the oven for about 30 minutes at 200 °C or until sweet potatoes soften. While the potatoes and carrots are baking, cook the broccoli and let them cool. When the potatoes and carrots are baked, cook the pasta according to the directions on the box.


For the sauce:

  • 200 ml of homemade kefir

  • 1 clove of garlic

  • 3 tablespoons of olive oil

  • 300 g of red sauerkraut

  • pinch of sea salt

Blend all ingredients.


Serve baked vegetables with pasta and top all with the sauce.

Enjoy!


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