Pasta with Beetroot and Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g pasta, e.. penne, maccheroncini
- 1 tuber beetroot
- 1 packet feta cheese
- 2 cloves garlic
- some olive oil
- Pepper, freshly ground
- salt
Print Recipe
Pin Recipe Instructions
- Cook the beetroot in water, depending on the size of the tuber and the desired firmness. Then peel and cut into cubes.
- Finely chop the garlic and fry in a pan with the beetroot with olive oil. Season with pepper and salt.
- Cook the noodles al dente and add them to the pan with the diced feta cheese. Mix everything well and fry until the sheep`s cheese starts to runny.
- Then remove from heat, season to taste again as required and serve.
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