Pink Pasta (vego)
Blogged by: Victoria Minell 01 Sep 2023


  • 2 serves of pasta (approx. 180g) 
  • 1 shallot 
  • 2 cloves garlic  
  • Packet beetroot 
  • 80g feta  
  • Mint 
  • Handfull of pistachios  
  • 1 lemon  


  1. Finely chop the shallot and garlic  
  2. Cook the pasta as per packet instructions 
  3. In a blender or nutribullet, add the shallots, garlic, beetroot, half of the feta, salt, pepper, a squeeze of lemon and ¼ cup of hot water 
  4. Blend then add to a pan on a medium heat. Once fragrant (approx 2 mins) add the cooked pasta and toss to coat 
  5. Serve with the remaining feta, mint, lemon and chopped pistachios  


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