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Pasta with roots, beetroot and feta cheese

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Ingredients for 2 servings:

  • 125 g pasta
  • 3 carrots, yellow beets
  • olive oil
  • 100 ml vegetable stock
  • 200 g sheep’s cheese
  • 300 g beetroot, slices from the jar (pre-cooked)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

unusual combination, but delicious

Slice the roots and sauté them in a little olive oil. Deglaze with vegetable stock and continue cooking. Dice the feta cheese and add it to the roots along with the beets. Let it warm up briefly. Cook the pasta according to the package instructions and mix with the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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