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August 7, 2020

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[15-MINUTE PASTA ] SWEET & SPICY BEETROOT PASTA WITH DILL LEMON FETA CHEEZE

July 29, 2020

 

Holy shit my friends this is freaking spectacular.

And if you’re bored of pasta with a jar of sauce, but not bored of how easy it is, then this is for you.

Literally took 15 minutes from start to finish and it was time well spent 🤤 so good.

 

 


THINGS:
1 lbs Tagliatelle pasta
BEETROOT SAUCE
12-14oz pre-cooked beets (store bought)
3-4 cloves garlic
1 Fresno red chili -de-seeded for milder spice
1/2 cup olive oil
Salt to taste
Maple syrup -optional
FETA TOPPING
8 oz vegan feta cheeze
2 tbsp chopped fresh dill
2 tbsp fresh lemon juice

WHAT TO DO WITH THINGS
Bring a large pot of salted water to a boil, cook pasta according to package instructions.


For the sauce, in a blender combine the beets, garlic, red Fresno chili, olive and salt. Blend until smooth and adjust seasoning to taste. If too spicy, add maple syrup or honey.


In a small bowl, mash up the feta and stir in the dill and lemon juice. Set aside.
Drain the pasta and in a large bowl combine it with the sauce. Mix well, portion out into bowls and top with the feta.


Dig in and have your mind blown 🤯. #bowlsbyC #Caraskitchen

 

Recipe adapted from Netflix show Nadiya’s Time to Eat @nadiyajhussain @netflix

 

PS. Check out my cookbook Vegan Buddha Bowls

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HEY, I'M CARA

On paper, I'm a certified health coach, holistic nutritionist and chef.

In action, I'm a purpose driven Food Freedom and Body Wisdom Consultant, guiding woman and men towards the health and lifestyle of their dreams.

© COPYRIGHT 2018 CARAS KITCHEN
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