Nadiya Hussain’s Blender Beetroot Pasta
This stress-free recipe for a delicious Beetroot and Feta Cheese Pasta only takes 10 minutes to make, ideal for a quick lunch or an easy midweek vegetarian supper.
From the book
Time To Eat
Nadiya's foolproof recipes for family dinners
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Introduction
I love anything where as little cooking as possible is required – not because I don’t like cooking, it’s just that sometimes I don’t want to do it. All you need for this is a blender, smoothie maker or processor – whatever you use to make mush – it will work, and the only cooking is the pasta. This tastes delicious but my goodness, the colour! This recipe will give you two portions of the glorious beetroot sauce; but if you just want to make a single batch today, halve the quantities for the beetroot, olive oil, fine salt, garlic, and chilli.
Ingredients
| 500g | pasta |
| 600g | cooked beetroot, drained |
| 100ml | olive oil |
| 1 tsp | fine salt |
| 4 | cloves of garlic |
| 1 | large red chilli (deseeded if you don’t want it too spicy) |
| 200g | feta cheese |
| 20g | fresh dill, finely chopped |
| 1 tbsp | lemon juice, out of a bottle |
| extra virgin olive oil, for serving |
Essential kit
You will need: a blender, smoothie maker or processor.
Method
Cook the pasta as per the instructions on the packet.
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 the sauce into a small ziplock freezer bag, seal and freeze. Now you have another batch of the sauce ready for another meal.
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.
Once the pasta is cooked to your liking (I like it a little bit firm), drain and put back into the pan. Pour in all that beautiful beetroot sauce and mix through. I can’t help but be mesmerized by nature when the colour mixes with the pasta, staining it bright pink.
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.
The frozen sauce will keep for up to 6 months. Store in a labelled ziplock bag.
