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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