Beetroot Spaghetti with Feta Cheese

Ingredients:

Beetroot Spaghetti:

• 400g spaghetti
• 500g cooked beetroot
• 1 clove of garlic
• 150g feta cheese
• 300ml Anchor Culinary Cream

Method

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.

Assembly:

• Serve the pasta on a plate and crumble the feta on top. Garnish with microgreens to add freshness.