Beetroot & Feta Linguine

Cook time: 45 minutes

• 300g precooked beetroot
• 2 tablespoons pine-nuts
• 300g linguine, or other pasta of choice
• 100ml plant-based milk of your choice
• 100g créme fraiche/greek yoghurt
• 2tbsp olive oil, plus extra for frying
• 1 white onion, dice
• 4 garlic gloves, pelled and minced
• 2tsp dried oregano
• 1sp cayenne pepper
• 50ml white wine
• Half pack vegan feta cheese, crumbled
• 1 lemon, juiced
• Fresh basil, roughly chopped

1. Firstly, prepare the sauce by putting the beetroot into a blender, pulsing to chop, before adding the greek yoghurt, milk, olive oil, salt, and seasonings. Blend all to a smooth paste.
2. Toast the pine-nuts in a small frying pan until lightly browned. Pour into a bowl and set aside.


3. Bring a large saucepan of water to boil, salt, and add the linguine, cooking for roughly 10 minutes


4. Now sauté the onion until soft, then add the garlic and oregano. Pour in the beetroot mixture, along with the white wine. Stir well to combine.


5. When the pasta is cooked, drain it, setting around 125ml of the pasta-water to the side. Add the pasta, pasta-water, and drained butterbeans to the frying pan, and mix well until the pasta is cooked.


6. Serve garnished with the toasted pine nuts, feta, and fresh basil.


7. Don't forget to take a picture!