Pink Iron-Boosting Beetroot Pasta with Walnuts

You’ll need:

— 150-200g pasta of choice (whole grain or chickpea pasta for extra fiber)

— 500g precooked beetroot, peeled and chopped

— 1 red onion, cut into chunks

— 2-3 garlic cloves, peeled

— 250g feta cheese, crumbled (save some for garnish)

— 2 tbsp tahini

— Juice of half a lemon

— 2 tbsp olive oil

— 20g roasted walnuts, roughly chopped (for topping)

— Fresh rocket (arugula) for garnish

— Salt and pepper to taste

Method:

1. Preheat oven to 180°C (350°F).

2. Prepare the Veggies: In a baking dish, combine beetroot, red onion, garlic cloves, and feta. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast in the oven for 30-40 minutes until vegetables are softened and caramelized.

3. Cook the Pasta: While the vegetables roast, cook the pasta according to package instructions. Drain and set aside.

4. Make the Sauce: Once the vegetables are done, transfer them to a blender or food processor. Add tahini, lemon juice, and a pinch of salt. Blend until smooth and creamy. Adjust seasoning as needed.

5. Combine and Serve: Toss about a third of the sauce with the pasta until well-coated. Serve topped with fresh rocket, crumbled feta, and a squeeze of lemon. Sprinkle roasted walnuts over each serving for extra crunch and healthy fats.

ENJOY ♥️