Special Diet

Beetroot Pasta with Herbs

cook 10 mins
  • 375 g (12 oz) quick-cook pasta
  • 400 g (13 oz) cooked beetroot
  • 200 ml (7 fl oz) crème fraîche
  • 4 tablespoons chopped chives
  • 4 tablespoons chopped dill
  • salt and pepper
  • Cook the pasta according to the packet instructions.
  • Meanwhile, finely dice the beetroot and add to the pasta for the last minute of the cooking time.
  • Drain the pasta and beetroot and return to the saucepan. Stir in the crème fraîche and herbs.
  • Season and serve immediately.
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