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Pink Beetroot and feta Pasta
Vibrant baked feta and beetroot pink pasta – the ultimate dish to wow your friends on Galentine's Day. Infused with the earthy flavours of oregano, thyme, and a bright, citrusy kick of sumac, this stunning dish is as delicious as it is eye-catching. Perfect for sharing and sure to impress!
Method
- Preheat the oven to 200C/180C fan.
- Tip the beetroot into a baking dish and drizzle 2 tbsp of the olive oil and the balsamic vinegar over before adding the oregano, thyme, sumac and garlic. Toss the beetroot to coat. Wedge the feta into the centre of the beetroot and drizzle over the final tablespoon of olive oil.
- Bake for 40 minutes, or until the beetroot is tender and the feta is golden.
- Cook the pasta according to packet instructions. Reserve cupful of pasta water.
- Meanwhile, tip the roasted beetroot and feta into a blender and blitz until smooth, adding splashes of pasta water as necessary.
- Heat the pasta with the sauce and season to taste with salt, pepper, and lemon juice.
- Garnish with fresh dill, crumbled feta and crushed walnuts if using.
