Beetroot Hummus Rigatoni with Feta

Name: Beetroot Hummus Rigatoni with Feta
Yield: 1 serving
Cuisine: British
Ingredients: 1 portion rigatoni (uncooked); 120 g beetroot hummus; 1 handful mixed leaves (red baby spinach, green baby spinach and arugula); feta cheese (crumbled); 1 tbsp olive oil; salt or lemon juice

k. @khairify

Singapore

Beetroot Hummus Rigatoni with Feta

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Ingredients

1 serving

1 portionrigatoni (uncooked)
120 gbeetroot hummus
1 handfulmixed leaves (red baby spinach, green baby spinach and arugula)
feta cheese (crumbled)
1 tbspolive oil
salt or lemon juice

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Steps

1

Cook pasta as per packaging instructions. Drain, and set aside 1/2 cup pasta water.
2

Return pasta to your pot or pan. Add hummus, olive oil and pasta water. Toss together until combined, adding more water if needed to thin.
3

Turn the heat off, add your mixed leaves into the residual heat and combine. Taste and season with salt or lemon juice.
4

Top with some crumbled feta and more mixed leaves, then serve.