Beetroot pasta

Beetroot-pasta

Sometimes we need something a little moerish to get us through that mid-week slump. Cue our hearty, protein-rich Beetroot Pasta! 中

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 youll 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 :
  1. Start by removing the stems and skin from the beetroots. Then cut into quarters and boil for 20 minutes or until tender.
  2. 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
  3. Add your sauce to a pan to warm. Stir through the cooked pasta.
  4. Plate and garnish with fresh basil, chilli flakes, and feta.

This recipe by A Better Choice !

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