Ruby Red Beetroot & Feta Rigatoni

2 portions - 15 mins

A silky, ruby-hued pasta made with blended beetroot and feta, folded through rigatoni and finished with peppery rocket, fresh dill and toasted pine nuts.

• Ingredients

  • 2 servings of Rigatoni (or pasta of your choice)

  • 3 cooked beetroot

  • 100g feta (or use 40g raw cashews - grind them in the blender before adding beetroot)

  • 1 tbsp pine nuts, to finish

  • A few sprigs of dill

  • 1 tbsp parmasan

  • 1 garlic clove

  • 2 small handfuls of rocket

  • Drizzle of extra virgin olive oil

• Method

  STEP 1.

  • Cook your pasta following the packet instructions until al dente.

  STEP 2.

  • Add the beetroot, most of the feta, pressed garlic and a splash of the pasta water to a blender and season with salt and pepper.

  • Blend until smooth (adding more pasta water if needed)

  STEP 3.

  • Once the pasta is cooked, drain and return to the pan over a low heat. Pour over the ruby red sauce and stir to coat. Cook till warmed through.

  STEP 4.

  • Heat a pan on a low heat and add the pine nuts. Keep an eye on them until they are lightly toasted. Then set aside.

  STEP 5.

  • Divide the ruby red pasta between a bowl and a lunchbox. Crush the rest of the feta on top, followed by the pine nuts. Add the rocket to the side and drizzle with olive oil.

  • Season with salt and pepper and add extra parmasan if desired.

• Benefits

  • Rich in fibre from beetroot and rocket

  • Beetroot provides antioxidants and nitrates

  • Feta adds protein and calcium

  • Healthy fats from pine nuts and olive oil

  • Dill provides polyphenols

  • Complex carbohydrates from rigatoni

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