Nadiya Hussain’s Blender Beetroot Pasta
This stress-free recipe for a delicious Beetroot and Feta Cheese Pasta only takes 10 minutes to make, ideal for a quick lunch or an easy midweek vegetarian supper.
I love anything where as little cooking as possible is required – not because I don’t like cooking, it’s just that sometimes I don’t want to do it. All you need for this is a blender, smoothie maker or processor – whatever you use to make mush – it will work, and the only cooking is the pasta. This tastes delicious but my goodness, the colour! This recipe will give you two portions of the glorious beetroot sauce; but if you just want to make a single batch today, halve the quantities for the beetroot, olive oil, fine salt, garlic, and chilli.
|600g||cooked beetroot, drained|
|1 tsp||fine salt|
|4||cloves of garlic|
|1||large red chilli (deseeded if you don’t want it too spicy)|
|20g||fresh dill, finely chopped|
|1 tbsp||lemon juice, out of a bottle|
|extra virgin olive oil, for serving|
You will need: a blender, smoothie maker or processor.
Cook the pasta as per the instructions on the packet.
Meanwhile make the sauce. Put the beetroot into a blender and add the olive oil, salt, garlic and chilli. Blend to a smooth paste.
Put half the sauce into a small ziplock freezer bag, seal and freeze. Now you have another batch of the sauce ready for another meal.
Crumble the feta cheese and place in a bowl. Chop the dill and add to the cheese, then drizzle over the lemon juice and mix.
Once the pasta is cooked to your liking (I like it a little bit firm), drain and put back into the pan. Pour in all that beautiful beetroot sauce and mix through. I can’t help but be mesmerized by nature when the colour mixes with the pasta, staining it bright pink.
Tip it out on to a serving dish and sprinkle over all the feta and dill mix. Drizzle with a little extra oil for good measure before serving.
The frozen sauce will keep for up to 6 months. Store in a labelled ziplock bag.