Nadiya Hussain served up a tasty and speedy beetroot pasta with feta, fresh dill and a no cook blender sauce on Nadiya’s Time to Eat.
The ingredients are: 500g pasta, 200g feta cheese, 20g fresh dill, finely chopped, 1 tbsp lemon juice (out of a bottle or fresh) and extra olive oil, for drizzling.
For the sauce: 600g cooked beetroot, drained, 100ml olive oil, 1 tsp fine salt, 4 garlic cloves, finely chopped and 1 large red chilli (with or without seeds).
See recipes by Nadiya in her book titled: Time to Eat: Delicious meals for busy lives
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