Nadiya Hussain's Blender Beetroot Pasta

Name: Nadiya Hussain's Blender Beetroot Pasta
Total time: 900 s
Yield: 5 people
Cuisine: British
Ingredients: 500 g pasta; 200 g feta cheese; 20 g fresh dill, finely chopped; 1 tbsp lemon juice; 300 g cooked beetroot, drained; 100 ml olive oil; 1/2 tsp salt; 2 cloves garlic; 1 large red chilli (deseeded if you don’t want it too spicy)

Caitlin @caitlinstruyve

Belgium

I watched 'Nadiya's Time to Eat' on Netflix and tried one of her recipes! This tastes delicious and I love the vibrant colour :)

Caitlin @caitlinstruyve

Belgium

I watched 'Nadiya's Time to Eat' on Netflix and tried one of her recipes! This tastes delicious and I love the vibrant colour :)

Saved

Ingredients

15 mins

5 people

500 gpasta
200 gfeta cheese
20 gfresh dill, finely chopped
1 tbsplemon juice
Sauce
300 gcooked beetroot, drained
100 mlolive oil
1/2 tspsalt
2 clovesgarlic
1large red chilli (deseeded if you don’t want it too spicy)

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Steps

15 mins

1

Cook the pasta following the instructions on the packet.
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.
3

Crumble the feta cheese and place in a bowl. Chop the dill and add to the cheese, then drizzle over the lemon juice and mix.
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.
5

Tip it out on to a serving dish and sprinkle over all the feta and dill mix. Drizzle with a little extra oil for good measure before serving.
6

NOTES: You can make a double batch of the sauce so that you can freeze half for another meal. The frozen sauce will keep frozen for up to six months. Store in a labelled zip-lock bag.