Name: Beetroot Pasta with Feta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Ingredients: a generous handful per person Spaghetti; 2–3 beets Cooked or canned beetroot; 3–4 Garlic cloves; a spoonful or two Cream cheese or labneh; a glug Olive oil; a crumble to finish Parmesan or feta; a handful Fresh parsley; to taste Salt, pepper, lemon juice

Prep Time

10 min

Cook Time

20 min

Serves

Difficulty

Easy

Spaghetti tossed in a vibrant roasted beetroot sauce, finished with crumbled feta and fresh herbs. Dramatic in colour, gentle in flavour — your dinner table will never look the same.

Ingredients

Spaghettia generous handful per person
Cooked or canned beetroot2–3 beets
Garlic cloves3–4
Cream cheese or labneha spoonful or two
Olive oila glug
Parmesan or fetaa crumble to finish
Fresh parsleya handful
Salt, pepper, lemon juiceto taste

Method

1
Cook spaghetti al dente. Reserve a cup of pasta water before draining.
2
Blend beets, garlic, cream cheese, olive oil, lemon juice, salt, and pepper until silky smooth. Taste — it should be earthy, slightly tangy, vibrant.
3
Toss hot pasta in the beetroot sauce, loosening with pasta water until glossy and coating every strand.
4
Plate, crumble feta on top, scatter parsley. The contrast of white on red is the whole point.

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