It’s been one of those days – long and busy. All I wanted for dinner tonight was something quick, comforting and carby.
Hubby is eating out tonight, so I thought I would treat myself and pick my favourite things and somehow combine them into a meal. So – beetroot, feta and pasta it was. I was quite worried about how this would turn out. Not so much the flavour – how could this combination not taste good – more the look. And as you can see, it is pink! I think there’s a kind of vibrant beauty to it though.
I was so pleased when I tasted this. It is lovely – there is sweetness from the beetroot, creaminess from the creme fraiche, saltiness from the feta and the wonderful aromatic thyme too. If you try one of my recipes, make it this one!
And don’t worry – hubby won’t miss out – I’ve made enough for lunch tomorrow!
I used pre-cooked beetroot in this, but if you aren’t in need of such instant gratification as I was, you could roast your own fresh beetroot before starting the recipe.
This will take 10 minutes and will serve 4.
Beetroot and Thyme Fusili
500g fresh fusili (or equivalent dried)
1 tbsp olive oil
250g pre-cooked beetroot
1 tbsp fresh thyme, chopped
200ml creme fraiche
feta, to serve
1. Cook the pasta according to packet instructions.
2. Meanwhile, heat the oil in a large saute pan over a medium heat then add the chopped onion. Sizzle for 2 minutes then add the chopped beetroot along with any juice from the beetroot. Cook for a further 2 minutes, then add the thyme and creme fraice.
3. Simmer for another 2 minutes, stirring often, then season. Drain your pasta and add to the saute pan along with 3 tbsps of the pasta water. Mix well.
4. To serve, top each bowl with a little crumbled feta and tuck in!