Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

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.

From the book

Nadiya Hussain


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.

Read more Read less


500g pasta
600g cooked beetroot, drained
100ml olive oil
1 tsp fine salt
4 cloves of garlic
1 large red chilli (deseeded if you don’t want it too spicy)
200g feta cheese
20g fresh dill, finely chopped
1 tbsp lemon juice, out of a bottle
extra virgin olive oil, for serving

Essential kit

You will need: a blender, smoothie maker or processor.

Don't miss our spring eBook sale!


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.

Comments are closed.

More Pasta Recipes

View all


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Time To Eat

Close menu