Beetroot and feta pasta

• beetroot↗2 large

  peeled and coarsely cut into large pieces

• olive oil↗1 tbsp tbsp
• onion↗2

  finely sliced

• celery stalks↗4

  finely sliced, celery leaves set aside

• carrot↗4

  peeled and finely sliced

• basil↗1 small bunch of
• garlic↗2

  finely sliced

• wholegrain pasta400g g
• crème fraîche↗75g low-fat g

  low-fat

• feta↗100g g

Step-by-step instructions

1. 1

   Fill a large pot with salted water over high heat, bring to a boil and add the beet pieces. Cook for 5 minutes, then lift the beet onto a plate using a slotted spoon. Set the pot with the water aside.

2. 2

   Meanwhile, heat olive oil in a large skillet over medium heat, add the onion, celery stalks and carrots and cook for 8 minutes until softened. Finely chop the basil stems and celery leaves, add them to the skillet together with the garlic and sauté for another 30 seconds.

3. 3

   Transfer the pasta into the pot with the beet water and simmer for 13‑15 minutes (depending on the pasta type) until al dente but still slightly firm. Drain, reserving 200 ml of the pasta water, and return the pasta to the pot.

4. 4

   Meanwhile, place the beet together with half of the sautéed vegetables in a food processor bowl, add most of the basil leaves and the crème fraîche, then blend to a smooth puree. Gradually add the reserved pasta water, thinning to a thick mixture.

5. 5

   Stir this sauce into the pasta, add the remaining sautéed vegetables and seasonings. Divide onto plates, sprinkle with crumbled feta, then scatter the remaining basil leaves. Grind black pepper to taste if desired.