Reel: Beetroot Pasta

I am sure that you could have guessed how much I love to watch cooking shows! My most recent obsession has been with Nadiya’s Time to Eat! While I have been watching the show, I have been very inspired by all of the meals that she prepares. She uses this series to show how delicious meals can be easy and quick. The one meal that I watched her make was pasta with a beetroot sauce. I instantly knew I wanted to make it because the color was beautiful and the recipe was so simple! This dish was so impressive and so simple! I will be making this again and again!

I am going to include the directions that I used here because I did use some different measurements than her. I will link the original recipe below!

The video is too large to upload here so please check it out on instagram! 

Beetroot Pasta

Servings: 4 (could serve 6 if served with sides)

Ingredients:

• 1 lb pasta (I used spaghetti)

• 8 oz feta cheese

• 20 grams fresh dill chopped fine

• 1 tbsp lemon juice (fresh or from the bottle)

• 2 cans beets, drained

• 100 ml extra virgin olive oil, plus extra for drizzling

• 1 tsp salt

• 4 garlic cloves

• 1 red chili (seeds removed if you want less heat)

Directions:

1. Cook the pasta according to package directions. Keep some pasta water to the side. Drain and put pasta back in the pot.

2. While pasta is cooking, crumble the feta into a bowl. Stir in the lemon juice and dill.

3. In a blender, combine the beets, 100 ml olive oil, salt, garlic, and chili. Sauce makes about 2.5 cups--Freeze 1 ¼ cup for later use, reserve other portion 1 ¼ sauce.

4. Combine the reserved sauce with the pasta. Adjust with water if needed (mine did not need it when serving right away). Plate pasta. Top with feta mixture and drizzle with olive oil.

Link to original recipe!