Beetroot and Feta Pasta
Creamy beetroot and feta pasta, ready in just 15 minutes.
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Ingredients
- 400 grams Dried pasta
- 1 tablespoon olive oil
- 1 onion
- 500 grams pre-cooked beetroot
- 1 tablespoon fresh thyme chopped
- 200 ml creme fraiche
- 80 grams feta to serve
Instructions
- Cook the pasta according to packet instructions.
- 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. Season with salt and pepper.
- 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.
- To serve, top each bowl with a little crumbled feta and tuck in!
