Beetroot & Feta Salad
Tired of boring old salads that don’t inspire? Then you need to try this. It’s fresh, v…
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easy
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4
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Bites
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1
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240g pasta of your choice (we used Pappardelle)
1 onion, finely diced
2 garlic cloves, grated
1 large jar of roasted red peppers
120g Tub of lightest Philadelphia
1 white wine stock cube
30g Parmesan, grated
150g spinach
large bunch of fresh basil
salt and pepper
Cook the pasta as per the packet instructions.
Meanwhile, sweat off your onion and garlic under a low heat until soft, add to a blender with the peppers, Philadelphia and white wine stock cube. Blitz and season
well. When pasta is cooked, add in the blitzed red pepper sauce with 2 large ladles of the pasta water. Season well, add the spinach and basil and stir to until wilted. Serve with a dusting of parmesan. This makes a lot of sauce so feel free to stretch it. So good!
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