Beetroot & Feta Pasta
Wholemeal pasta tossed with a smooth beetroot sauce, topped with crumbled feta and fresh basil.
| prepBring a large pan of salted water to a boil | |||||
| 2 large beetroots, peeled and roughly chopped | Boil beetroot 5 min, remove with slotted spoon | Blitz beetroot, half veg, basil & crème fraîche | Stir sauce & remaining veg into pasta, season | Divide into bowls, top with feta & basil | |
| 15 ml olive oil | Fry onions, celery & carrots 8 min | Add celery tops, basil stalks & garlic, fry 30 sec | |||
| 2 onions, finely chopped | |||||
| 4 celery sticks, finely chopped | |||||
| 4 carrots, peeled and finely chopped | |||||
| celery tops and basil stalks, finely chopped | |||||
| 2 garlic cloves, finely chopped | |||||
| 75 g low-fat crème fraîche | |||||
| basil leaves (most of the bunch) | |||||
| 400 g wholemeal pasta | Simmer pasta in beetroot water 13–15 min | ||||
| 200 ml reserved pasta water | |||||
| remaining fried vegetables | |||||
| 100 g feta | |||||
| remaining basil leaves | |||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.