Roasted Beetroot and Feta Pasta with Olives, Lemon and Parsley

Serves 2

This was a total experiment and although there is something slightly uneasy about eating pink food, it tasted great, so felt I had to share. It’s easily scaled up, and the feta quantity can be altered too depending on the creaminess/richness factor. I did 100g but wish I’d done the whole 200g block!

Ingredients:

150g pasta (gluten-free if required) cooked according to the packet instructions (reserve a little of the cooking water)

300g ready cooked beetroot (approx 4)

100-200g feta block

Olive oil

Dried oregano

Chilli flakes (optional)

8 kalamata olives, quartered

1 unwaxed Lemon, zest only

Small bunch of parsley, chopped

Aleppo pepper flakes (optional)

Step 1: Pre-heat the oven to 200c (fan).

Step 2: Cut each beetroot in half, and then each half into quarters. In a baking dish place the feta in the middle (200g for extra creamy pasta, 100g if you’re watching the calories!) and arrange the chunks of beetroot around the outside of the feta. Drizzle everything with some olive oil, then sprinkle a pinch each of dried oregano and chilli flakes on top of the feta. Roast in the oven for 15-20 minutes. While this is cooking get your pasta on.

Step 3: Once the feta and beetroot is out of the oven and the pasta is drained (with a little water reserved), tip the pasta, olives , lemon zest and parsley into the baking dish, along with a splash of the water, and stir to combine everything so it is coated in the feta-y sauce.

Step 4: Divide between two plates and sprinkle a pinch of Aleppo pepper (if using) on to each before serving.