Roast Beetroot Spaghetti | Waitrose & Partners by Waitrose & Partners
Ingredients
6 servingsSauce:
600 g cooked beetroot,
100 ml olive oil,
1 tbsp fresh garlic, minced (or 4 garlic cloves),
2 large red chillies (use one for mild)
Pasta:
500 g Tagliatelle pasta
Feta Mixture:
200 g feta cheese,
0.5-1 Tbsp dried dill,
1 Tbsp lemon juice
Toppings:
Handful crushed walnuts,
1 cup rocket leaves, roughly chopped,
Any flavoured oil for drizzling
Steps / How to Make
Cook pasta as per cooking instructions.While the pasta is cooking, place all the sauce ingredients in a blender and blend to a smooth paste.
Crumble the feta in a bowl, add the dill and lemon juice and mix, set aside.
Once the pasta is cooked, drain the water and add it back to the pot (heat off).
Mix the rich, ruby sauce in the pasta, tossing it until each strand is coated,
Place the pasta strands on the plate,followed by a topping of feta cheese, crushed walnuts, rocket leaves and flavoured oil!
Credit cookpad Kimrens_Kitchen
Beetroot poppy seed pasta as seen on buzzfeed worth it! by Leonard The Dietitian