Prep: 10 mins | Cook: 30 mins

Sometimes we need something a little moerish to get us through that mid-week slump. Cue our hearty, protein-rich Beetroot Pasta! šŸ¤¤

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.


  1. Start by removing the stems and skin from the beetroots. Then cut into quarters and boil for 20 minutes or until tender.
  2. 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
  3. Add your sauce to a pan to warm. Stir through the cooked pasta.
  4. Plate and garnish with fresh basil, chilli flakes, and feta.

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