Recipes
Pink beetroot fusilli
Beige pasta, be gone! Choose a colour-popping dish with a tangy feta twist instead.
Beige pasta, be gone! Choose a colour-popping dish with a tangy feta twist instead.
Cook: 15 Mins
Serves: 4
Price: £1.28 per serving
Nutritional Information
Each 363g serving contains
Energy
7884kj
519kcal
7884kj
519kcal
26%
Fat
18.5g
18.5g
Med
26%
26%
Saturates
10.5g
10.5g
High
53%
53%
Sugars
6.5g
6.5g
Low
7%
7%
Salt
0.87g
0.87g
Low
15%
15%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
2172kj/519kcal
Typical energy values per 100g:
2172kj/519kcal
Ingredients
350g Wholewheat Fusilli Pasta
250g Pack Cooked Beetroot
150g Vegan Feta, chopped, plus extra to serve
½ Lemon, juiced
50ml Oat or Soya Milk
100g Baby Spinach, shredded
30g Pine Nuts, toasted
½ Small Pack Basil, torn
Method
1
Bring a pan of lightly salted water to the boil and cook the pasta according to the packet instructions.
2
Meanwhile tip the beetroot, feta, lemon juice, oat or soya milk and some salt and pepper into a blender and blitz until super smooth.
3
Once cooked, drain the pasta and reserve 100ml of the starchy pasta water. In a pan set over a low heat, toss together the pasta, reserved water, beetroot mix and spinach then warm through until the spinach has wilted.
4
Season to taste and tip into bowls. Top with a scattering of pine nuts and basil leaves, crumbling over a little extra vegan feta, if you like.
5
Cook’s tip: Swap the fresh leaves for defrosted frozen spinach.