Beetroot Pasta
Servings: 2 servings
Calories: 515kcal
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Ingredients
- 5 oz (140 g) wholegrain pasta
- 1 tbsp walnuts
- 1 clove garlic
- 2 tsp olive oil
- 2 tsp sage, fresh (dried is fine too; or rosemary)
- 1 large beetroot, pre-cooked (or two small)
- 1 tbsp white wine vinegar
- 1 onion
- 3 oz (85 g) low fat feta cheese
- 1 handful arugula/rocket (1 handful = 50g)
- 1 lemon (sliced)
- Salt and pepper to taste
Optional
- ¼ cup (60 ml) beetroot juice (optional)
Instructions
- Cook pasta according to package description.
- Roast the walnuts in a large dry pan on medium heat for a couple of minutes.
- Dice the onion and garlic.
- Put the walnuts into a small side bowl and add the onion and garlic to the pan with olive oil on low to medium heat. After 2 minutes season with sage, salt and pepper.
- Open the packaged beetroot and pour the excess liquid into the pan. It should just be a few drops. Cut beetroot into small cubes and add it too.
- Add the white wine vinegar to the mix.
- Once ready, drain the pasta with a colander and collect about half a cup (100 ml) of the excess pasta water.
- Add both the pasta and water to the pan.
- Now it’s time for the coloring, if you bought the beet juice. Add it to the mix. Give everything a good stir and let it simmer for about 6 minutes and make the taste test.
- While it’s simmering, wash and roughly cut the arugula.
- Garnish with the arugula, feta, walnuts and lemon slices.
- Enjoy!
Nutrition
Calories: 515kcal | Carbohydrates: 81g | Protein: 24g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 23mg | Sodium: 540mg | Potassium: 789mg | Fiber: 6g | Sugar: 17g | Vitamin A: 300IU | Vitamin C: 17mg | Calcium: 107mg | Iron: 5mg