Nadiya Hussain's Blender Beetroot Pasta
Nadiya Hussain's Blender Beetroot Pasta

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, nadiya hussain's blender beetroot pasta. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Nadiya Hussain's Blender Beetroot Pasta is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Nadiya Hussain's Blender Beetroot Pasta is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have nadiya hussain's blender beetroot pasta using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Nadiya Hussain's Blender Beetroot Pasta:
  1. Prepare 500 g pasta
  2. Take 200 g feta cheese
  3. Make ready 20 g fresh dill, finely chopped
  4. Take 1 tbsp lemon juice
  5. Prepare Sauce
  6. Make ready 300 g cooked beetroot, drained
  7. Get 100 ml olive oil
  8. Get 1/2 tsp salt
  9. Prepare 2 cloves garlic
  10. Make ready 1 large red chilli (deseeded if you don’t want it too spicy)
Instructions to make Nadiya Hussain's Blender Beetroot Pasta:
  1. Cook the pasta following the instructions on the packet.
  2. Meanwhile make the sauce. Put the beetroot into a blender and add the olive oil, salt, garlic and chilli. Blend to a smooth paste.
  3. Crumble the feta cheese and place in a bowl. Chop the dill and add to the cheese, then drizzle over the lemon juice and mix.
  4. Once the pasta is cooked to your liking ), drain and put back into the pan. Pour in all that beautiful beetroot sauce and mix through.
  5. Tip it out on to a serving dish and sprinkle over all the feta and dill mix. Drizzle with a little extra oil for good measure before serving.
  6. NOTES: You can make a double batch of the sauce so that you can freeze half for another meal. The frozen sauce will keep frozen for up to six months. Store in a labelled zip-lock bag.

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