Beetroot & walnut pasta

20min total time, 4 people

Peel 2 medium or 3 small beetroots, cut in quarters and boil for 10mins covered in water in a saucepan. Alternatively you can use pre-cooked beetroot.

Take the beetroot out (but reserve the water) & put in in a blender. In the red beetroot water add a pinch of salt and boil 500g of pasta (e.g. Farfalle).

Meanwhile, add 2 gloves of garlic, 2tbsp of olive oil, 1 splash of soy milk, salt, pepper and 1 tsp of nutritional yeast to the beetroot & blend until smooth.

Drain the pasta after 9-10mins and combine with the beetroot sauce.

Assemble on a plate & add 1/4 handful of crushed walnuts & a few cubes of Violife vegan Feta on top.