

Beetroot Pink Pasta with Vetta SMART Protein Spaghetti

Recipe inspired by Wishbone Kitchen
Cooking time: 11-12 minutes, serves 4
- 375g Vetta SMART Protein Spaghetti
- 3 Beets washed, peeled and quartered
- 300g Goat’s Cheese
- 2 Cloves of Garlic
- 1 tbsp Olive oil
- 1 tbsp Toasted pistachios
- Handful of mint leaves (to serve)
- 1/4 tsp Cayenne pepper seasoning
- Salt and Pepper
- Preheat oven to 200 degrees (Celsius). Put beets in baking tray, toss with olive oil, salt and pepper.
- Cook pasta according to packet instructions, reserving half a cup of cooking water and set aside.
- Add beets, goat’s cheese, olive oil, garlic, cayenne pepper seasoning, salt, pepper and pasta water into a blender and blend until smooth.
- Pour blended beetroot sauce onto pasta and mix through.
- Serve with goat’s cheese, pistachios, salt and pepper (optional).