OMG! This recipe is an absolute treasure.
Firstly........ its super easy.
Secondly, its healthy
Thirdly its quick!!
Fourth..........its beautiful! Look at that colour guys!
Both my girls loved it! But they like beets.....so.....!
When I saw this recipe on Nadiya Hussains cooking show, I was siper impressed. She promised her viewers zhe would be done cooking the whole sauce by the time the pasta was done cooking!and it was done! Cool huh?
I was a bit wary about the simplicity of the ingredients at first. About how much taste and flavour it can really deliver.............but guys trust me......its da bomb! The garlic really comes through and please don't skip the feta coz thats the cherry on the top!
I cooked my beets earlier in the day and refrigerated them. You can even use the pre -cooked vacuum packed ones for a quicker meal. So dinner was done in 10- 15 mins! What a blessing for busy mums......or dads!And so healthy too! BONUS!
spaghetti - 230 g
to blend:
cooked beetroots - 330 g (see notes)
garlic cloves - 4
chilli - 1(i used the dried red chilli)
salt to taste
extra virgin olive oil - 1/4 cup
topping:
feta cheese - 90 g
lemon juice - 1/2 tsp
mint leaves, chopped - 2 tbsps
PROCESS:
- Boil the spaghetti as per instructions on the packet. Drain and set aside.
- While the pasta is cooking, make the sauce. Using a blender, whizz up all the ingredients under the 'to blend' list. Keep aside. That's the sauce.
- To make the topping, crumble the feta in a bowl, add in the lemon juice and the mint and mix.
- Mix the sauce with the spaghetti. Plate it and serve with some feta on top.
NOTES:
- You can cook the beets by boiling them in water or steaming it. Whichever way works fine. Just make sure its soft enough for a knife to go through it easily.
- Or you can use the pre -cooked vacuum packed beetroots if your running out of time!
Drooling
ReplyDeletethanks so much shama!:)
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