Food is really and truly the most effective medicine … Check This Amazing Recipe: Beetroot and feta pasta
How to Make Beetroot and feta pasta
less than 30 mins
10 to 30 mins
- 500g/1lb 2oz pasta
- 200g/7oz feta
- 20g/¾oz fresh dill
- 1 tbsp lemon juice
- extra olive oil
For the sauce
- 600g/1lb 5oz cooked beetroot
- 100ml/3½fl oz olive oil
- 1 tsp fine salt
- 4 garlic
- 1 large red chilli
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.