Creamy Beetroot and Feta Pasta
A quick and creamy beetroot and feta pasta made with crème fraîche and 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!
Nutrition Facts
Creamy Beetroot and Feta Pasta
Amount per Serving
Calories
618
% Daily Value*
Fat
19
g
29
%
Saturated Fat
8
g
50
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
46
mg
15
%
Sodium
348
mg
15
%
Potassium
753
mg
22
%
Carbohydrates
93
g
31
%
Fiber
7
g
29
%
Sugar
14
g
16
%
Protein
19
g
38
%
Vitamin A
512
IU
10
%
Vitamin C
11
mg
13
%
Calcium
202
mg
20
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Storage and Leftovers
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave with a splash of water if needed to loosen the sauce. The colour tends to be a little less dramatic once reheated, but it still tastes lovely.