Beetroot Spaghetti with Feta & Basil

The beetroot this season have been glorious… and this pasta dish is simple and delicious. Just make sure you don’t wear a white top when you’re eating it!

Serves 2

200g of spaghetti or linguine
2 small beetroot, roasted and peeled
A drizzle of olive oil
2 cloves of garlic
1 red chilli, chopped or pinch of chilli flakes
1 teaspoon cider vinegar
100g feta
Small bunch of basil

1) Cook the pasta as per the instructions.

2) To make the beetroot sauce, put the cooked beetroot, olive oil, garlic, cider vinegar, half the chilli flakes, salt and pepper into a blender and whizz up for a few minutes until smooth.

3) If it’s too thick to blend up then add a couple of spoons of the pasta cooking water to loosen it.

4) Taste the beetroot sauce. Add more salt pepper, chilli or vinegar if needed.

5) Crumble the feta into a small bowl and add the basil leaves, ripped up. Add the remaining chilli and a glug of olive oil and then mix.

6) Once the pasta is cooked, drain and put back into the pan. Add the beetroot sauce and mix.

7) To serve, carefully spoon the pasta onto a bowl and top with the feta/basil mix.