
Beetroot and Feta Pasta
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Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves 5
Ingredients
- 500g Beetroot Fettuccine
- 200g Feta cheese
- 20g fresh dill, finely chopped.
- 1 tbsp lemon juice (out of a bottle or fresh)
- extra olive oil, for drizzling
For the sauce
- 600g cooked beetroot, drained.
- 100ml olive oil
- 1 tsp fine salt
- 4 garlic cloves finely chopped.
- 1 large red chilli (with or without seeds)
Method
- Cook the pasta following the instructions on the packet.
- Meanwhile make the sauce. Put the beetroot into a blender and add the olive oil, salt, garlic and chilli. Blend to a smooth paste. Put half of the sauce into a small zip-lock freezer bag, seal and freeze – now you have another batch of the sauce ready for another meal.
- Crumble the feta cheese into a bowl, add the chopped dill, then drizzle over the lemon juice and mix.
- Once the pasta is cooked to your liking, drain and put back into the pan. Pour in all that beautiful beetroot sauce and mix through. Tip out on to a serving dish and sprinkle over all the feta and dill mixture.
- Drizzle with a little extra olive oil for good measure before serving. Drizzle with a little extra olive oil for good measure before serving.