Pasta with Beetroot Sauce and Feta Cheese

4.3 24 rating

Prep. 15min

Total 40min

2 portions

Ingredients

olive oil
15 g
brown onion cut in wedges
80 g
80 g red onion, cut in wedges
cooked beetroot cut in pieces
150 g
dried chilli flakes
½ tsp
freshly squeezed lemon juice
25 g
shelled walnuts
25 g
fine sea salt
2 tsp
water
1000 g
rigatoni pasta (see tip)
150 g
feta cheese to garnish
200 g
fresh dill to garnish
5 sprigs
halved walnuts broken in pieces
10

Difficulty

easy

Nutrition per 2 portions

Sodium 5759.7 mg

Protein 60.6 g

Calories 7223.6 kJ / 1726.5 kcal

Fat 103.1 g

Fiber 15.7 g

Saturated fat 35.9 g

Carbohydrates 151 g

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Also featured in

Eat The Rainbow 9 Recipes
UK and Ireland

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