(The Viral) Pink Pasta

We know Mum always knows best, and she’ll surely approve of this beet-iful Pink Pasta! This dish isn’t just a feast for the eyes, its pretty-in-pink sauce is made from a blend of antioxidant-rich beetroot, aromatic garlic, and creamy feta cheese. Enhanced with our Chicken Bone Broth, it supports energy levels and immunity, making it a gift that will make Mom’s day as vibrant as this pink pasta delight.

Ingredients

PANTRY ITEMS

5 shallots, peeled and cut in half

3 cloves of garlic, peeled

1 large beetroot, washed and cubed

2 tbsp Olive Oil

Salt and pepper

200g Rigatoni

200g feta

1 tbsp lemon juice

⅓ cup cream

¾ cup walnuts, chopped

Fresh oregano or dill

Rocket

NUTRA ORGANICS PRODUCTS

1 tbsp Chicken Bone Broth Homestyle Original

Method

1. Preheat oven to 180C. Place shallots, garlic and beetroot on a lined baking tray with 1 tbsp olive oil and a pinch of salt and pepper. Mix to combine then cover with foil and bake for 35-40 minutes until beetroot is tender

2. Meanwhile cook pasta to packet instructions, drain reserving 1 cup pasta water, drizzle with olive oil and return to the pan

3. In a food processor of heat proof blender, add beetroot, pasta water, ⅔ of the feta, lemon juice, cream and chicken broth, blend until smooth and creamy

4. Pour pasta sauce over the pasta, stir through

5. To serve, plate up pink pasta, then top with rocket, oregano, crumble over the remaining feta and walnuts

Servings: 2

Ready in: 40 mins

Difficulty level: Easy Peesy