Bring colour to your dinner table with our creamy beetroot and feta pasta. Packed with nutrients, it’s a satisfying veggie lunch or supper for the family
Prep:20 mins
Serves 4
2 large beetroots, peeled and roughly chopped into chunks1 tbsp olive oil2 onions, finely chopped4 celery sticks, finely chopped, celery tops kept separate4 carrots, peeled and finely chopped1 small bunch of basil2 garlic cloves, finely chopped400g wholemeal pasta75g low-fat crème fraîche100g feta
STEP 1Put a large pan of salted water on a high heat, bring to the boil and add the beetroot chunks. Boil for 5 mins, then transfer the beetroot to a plate using a slotted spoon. Set the pan of cooking water aside.STEP 2Meanwhile, put the olive oil in a large frying pan set over a medium heat, then add the onions, celery and carrots, and cook for 8 mins until softened. Finely chop the basil stalks and celery tops, then add to the pan along with the garlic, and fry for another 30 seconds.STEP 3Tip the pasta into the pan of beetroot water and simmer for 13-15 mins (depending on what pasta you’re using) until just cooked but retaining a little bite. Drain, reserving 200ml of the pasta water and tip the pasta back into the pan.STEP 4Meanwhile, put the beetroot with half of the fried veg into the bowl of a food processor with most of the basil leaves and the crème fraîche, then blitz until smooth. Gradually add the reserved pasta water to loosen until you have a thick mixture.STEP 5Stir this sauce through the pasta along with the remaining fried veg and some seasoning. Divide between bowls, crumble over the feta, then scatter with the remaining basil leaves. Grind over some black pepper, if you like.
