Choose whichever short pasta you like best and make this wonderful cream of feta and roasted beets, and you will pleasantly surprise young and old with its deliciousness!
Materials for four servings:
500 gr. short whole wheat pasta, boiled
2 tsp. nuts, mixed
chives or spring onion, finely chopped
For the beets
Four large beetroots, quartered
Two cloves of garlic
50 ml extra virgin olive oil
1 tsp. tablespoons of honey or maple syrup
1/2 tsp. coriander seeds, ground
30 ml balsamic vinegar
salt, black pepper
For the feta cream
150 gr. slice of feta
80 gr. yoghurt
80 ml of milk
Tips: To reduce the cooking time, use boiled bulbs from a package and cook with the sauce for 30 minutes.
Procedure
Step 1
Beets: Put the beets and garlic cloves in a narrow fireproof dish, cover with half the olive oil, season with salt and pepper, and cover with non-stick paper or a lid. Bake the beets in a well-preheated oven at 200°C until soft.
Step 2
Mix the honey, coriander, balsamic vinegar and the remaining olive oil well in a bowl and pour over the beets while baking for another 15 minutes. Finally, mash the beets with their juices and let them cool.
Step 3
Feta cream: In the blender, puree all the ingredients for the cream. Leave it aside. In a serving bowl, mix the feta cream and the beets until they are mixed and add the pasta.
Step 4
Finally, add the nuts and some chives and serve.
By Funk Cook Food Blogger. Translated by Paul Antonopoulos.
