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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

Introduction

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.

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Ingredients

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.

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Method

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.

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From the book: Time To Eat

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