Beetroot Pasta Bake
Serves: 4
PREP: 20 mins
COOK: 20 mins
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INGREDIENTS:
500g vac-pac beetroot
1 tbsp olive oil
1 onions, finely chopped
1 celery stick, finely chopped
1 carrot, finely chopped
30g fresh basil leaves
3 garlic cloves, crushed
400g pasta
100g feta, crumbled
50g Parmesan, grated
To serve:
15g fresh basil leaves
Method:
- Pre-heat the oven to 180°C.
- Carefully open the vac-pac beetroot, draining the juice into a jug and set it aside. Chop the beetroot into quarters.
- Meanwhile, put the oil into a large frying pan on a medium heat. Add the onion, celery and carrot, and ¾ of the drained, quartered, beetroot, cooking until soft, about 10 mins.
- Roughly tear the basil into the pan and add the garlic, stirring constantly. Remove from the heat after 30 seconds.
- Bring a pan of salted water to the boil and add the pasta, simmering for 8 minutes. Drain, reserving 200ml of pasta water.
- Meanwhile, in a blender or food processor blitz the onion and beetroot mixture, along with the reserved beetroot juice. Slowly add the pasta water to loosen the mixture until you have a pourable consistency.
- Pour the drained pasta into a large oven proof dish. Stir the sauce through the pasta, ensuring the pasta is well coated.
- Top with the reserved beetroot, the crumbled feta and grated Parmesan.
- Bake in the oven for 20 mins, until crisp on top. Serve with fresh basil.
