Recipe of Gordon Ramsay Nadiya Hussain's Blender Beetroot Pasta

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, nadiya hussain's blender beetroot pasta. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Nadiya Hussain's Blender Beetroot Pasta is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Nadiya Hussain's Blender Beetroot Pasta is something that I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have nadiya hussain's blender beetroot pasta using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Nadiya Hussain's Blender Beetroot Pasta:

1. Prepare 500 g pasta
2. Get 200 g feta cheese
3. Get 20 g fresh dill, finely chopped
4. Get 1 tbsp lemon juice
5. Make ready Sauce
6. Take 300 g cooked beetroot, drained
7. Make ready 100 ml olive oil
8. Make ready 1/2 tsp salt
9. Get 2 cloves garlic
10. Prepare 1 large red chilli (deseeded if you don’t want it too spicy)

Instructions to make Nadiya Hussain's Blender Beetroot Pasta:

1. Cook the pasta following the instructions on the packet.
2. Meanwhile make the sauce. Put the beetroot into a blender and add the olive oil, salt, garlic and chilli. Blend to a smooth paste.
3. Crumble the feta cheese and place in a bowl. Chop the dill and add to the cheese, then drizzle over the lemon juice and mix.
4. Once the pasta is cooked to your liking ), drain and put back into the pan. Pour in all that beautiful beetroot sauce and mix through.
5. Tip it out on to a serving dish and sprinkle over all the feta and dill mix. Drizzle with a little extra oil for good measure before serving.
6. NOTES: You can make a double batch of the sauce so that you can freeze half for another meal. The frozen sauce will keep frozen for up to six months. Store in a labelled zip-lock bag.

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