Wholegrain pasta gratin with spring onions and beetroot
Preparation time: Between 30 and 60 Minuti
Nutritional information: 538 kcal / per serving
Course: First course
Seasonal dish: Winter
Enviromental Impact: Low (0.487kg CO2 eq)
Beetroot, which can be eaten raw or cooked, is a source of vitamins, minerals, and antioxidants.
Ingredients for 4 portions
- Wholegrain pasta 320 g
- Spring onion 120 g
- Beetroot 220 g
- Extra virgin olive oil 2 tbsp (20 g)
- Parmesan to taste
- Milk 500 ml
- Butter 30 g
- Flour 30 g
- Salt to taste
- Pinch of nutmeg 1
Enviromental Impact
Low
Details
Per serving:
0.487kg CO2 equivalent
Carbon footprint
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.