Sometimes we need something a little moerish to get us through that mid-week slump. Cue our hearty, protein-rich Beetroot Pasta! ????
A great alternative to Pesto or Napoli sauce, this recipe uses vitamin C and Iron packed Beetroot for an earthy take on a dinner staple. This dish can also be topped with parsley and goats cheese. Try it out and you’ll be heading back for seconds with this one.
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Ingredients :
- 3 beetroots
- 1 garlic clove
- 450g firm tofu
- 500g Pasta
- Juice of 1 lemon
- Olive oil
- Chilli flakes
- 1 tbs mixed herbs
- Salt and pepper
- Feta, to garnish
- Basil, to garnish
Method :
- Start by removing the stems and skin from the beetroots. Then cut into quarters and boil for 20 minutes or until tender.
- Drain the beetroot and add them to a blender. Add the tofu, olive oil, salt and pepper, garlic, lemon juice, and herbs. Blend until smooth and creamy. Meanwhile cook the pasta
- Add your sauce to a pan to warm. Stir through the cooked pasta.
- Plate and garnish with fresh basil, chilli flakes, and feta.
This recipe by A Better Choice !
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