Beetroot Spaghetti with Feta Cheese


1 min read

Serving: 4
Time: 30 min.
Beetroot Spaghetti:
  • 400g spaghetti
  • 500g cooked beetroot
  • 1 clove of garlic
  • 150g feta cheese
  • 300ml Anchor Culinary Cream
Beetroot Spaghetti:
  • Cook the pasta until al dente, following the instructions on the pack. Drain and reserve 1 cup of starchy cooking water.
  • Prepare the sauce by blending the beetroot, garlic and some salt in a food processor. Blend until a smooth mixture is achieved and then pass through a sieve.
  • In a large pan, heat the beetroot sauce and simmer until the raw garlic flavour disappears. 
  • Add the cooked pasta, a splash of pasta cooking water and the Anchor Culinary Cream. Toss until the cream nicely coats the pasta and the souce is thickened.
  • Serve the pasta on a plate and crumble the feta on top. Garnish with microgreens to add freshness.




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