Prep: 10 mins | Cook: 30 mins
4
Spring
Sometimes we need something a little moerish to get us through that mid-week slump. Cue our hearty, protein-rich Beetroot Pasta! ?
A great alternative to Pesto or Napoli sauce, this recipe uses vitamin C and Iron packed Beetroot for an earthy take on a dinner staple. Topped with parsley and goats cheese, you’ll be heading back for seconds with this one.
Ingredients
Method
- Start by removing the stems and skin from the beetroots. Then cut into quarters and boil for 20 minutes or until tender.
- Drain the beetroot and add them to a blender. Add the tofu, olive oil, salt and pepper, garlic, lemon juice, and herbs. Blend until smooth and creamy. Meanwhile cook the pasta
- Add your sauce to a pan to warm. Stir through the cooked pasta.
- Plate and garnish with fresh basil, chilli flakes, and feta.