About the Recipe
This is such a summer staple for me. When I'm in the mood for a super simple, light, and delicious meal this is one of my go to's. The only cooking you'll need to do is the pasta, while the sauce is blended up and added to the cooked pasta. It's literally ready to eat in 15 minutes!
200g feta cheese
A handful of fresh dill, finely chopped
A squeeze of lemon juice
For the sauce
600g cooked and drained beetroot
100ml olive oil
1 tsp sea salt
4 garlic cloves, chopped
1 large red chilli, chopped
Cook the pasta following the instructions on the packet.
Meanwhile make the sauce. Put the beetroot into a blender with the olive oil, salt, garlic and chilli and blend until smooth. The quantities here give enough for a few meals, so store any extra in the fridge or freezer.
Crumble the feta cheese into a bowl with the chopped dill and lemon juice and mix together.
Once al dente, drain the pasta and leave it in the pan, saving some pasta water. Pour in the beetroot sauce and mix through. Add some pasta water if its a bit thick. Serve up topped with the feta and dill and a drizzle of olive oil.