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
Pasta with Beetroot and Sheep Cheese
Pasta with Beetroot and Sheep Cheese

Instructions

  1. Cook the beetroot in water, depending on the size of the tuber and the desired firmness. Then peel and cut into cubes.
  2. Finely chop the garlic and fry in a pan with the beetroot with olive oil. Season with pepper and salt.
  3. 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.
  4. Then remove from heat, season to taste again as required and serve.

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