Beetroot pasta with feta and basil

Serves 2

200g of spaghetti or linguini

2 cooked beetroot

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 Thai basil (or regular 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 to taste

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.

Caution: Do not wear white while eating!