- Beetroot & Feta Pasta.jpg (48.25 KiB) Viewed 15 times
Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 4
No nutritional information available.
Ingredients
- 2 large beetroots, peeled and chopped into chunks
- 1 tbsp olive oil
- 2 onions, finely chopped
- 4 celery sticks, finely chopped, tops reserved
- 4 carrots, peeled and finely chopped
- 1 small bunch of basil
- 2 garlic cloves, chopped
- 400g wholemeal pasta
- 75g low-fat crème fraîche
- 100g feta
Method
1. Bring a pan of salted water to a boil, add the beetroot. Boil for 5 minutes, then move the beetroot to a plate with a slotted spoon and set the pan of cooking water aside.
2. Put the olive oil in a frying pan over a medium heat, then add onions, celery and carrots, and cook for 8 minutes until soft. Chop the basil stalks and celery tops, then add to the pan with the garlic, and fry for 30 seconds.
3. Tip the pasta into the pan of beetroot water and simmer until done (follow pack instructions). Drain, keep 200ml of the water, and tip the pasta back in the pan.
4. Put the beetroot with half of the fried vegetable into a food processor with most of the basil leaves and the crème fraîche. Blitz, adding the reserved pasta water to loosen.
5. Stir this sauce through the pasta along with the rest of the vegetables and some seasoning. Divide between bowls, crumble the feta over and scatter with basil.
¡SHARE TOPIC!