Beetroot Pasta Bake

Serves: 4

PREP: 20 mins

COOK: 20 mins

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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

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.