Beetroot and feta pasta

1. 1

   Cook the pasta following the instructions on the packet.

2. 2

   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.

3. 3

   Crumble the feta cheese into a bowl, add the chopped dill, then drizzle over the lemon juice and mix.

4. 4

   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.

5. 5

   Drizzle with a little extra olive oil for good measure before serving. Drizzle with a little extra olive oil for good measure before serving.

1 serving ≈ 230 g

Nutrition values are estimates. - means data is unavailable.