This roasted beetroot pasta makes the most of this underrated vegetable. By roasting the vegetables for this sauce, not only does it make it super simple to make, but it creates a sauce that is packed full of flavour. Created by @fortheutterloveoffood

• 340g ZENB penne pasta
• 100g Vegan feta ‘cheese’

Pasta Sauce

• 600g Fresh beetroot, washed, peeled and roughly chopped
• 1 Red onion, peeled and roughly chopped
• 4 Large garlic cloves, peeled
• 1 tbsp Olive oil
• 1 tsp Chilli flakes
• 125ml Milk of choice
• Salt & pepper to taste

Crispy Garlic Breadcrumbs

• 50g Panko breadcrumbs
• 1 tbsp Olive oil
• 1 Garlic clove, minced
• 1 tbsp Flat leafparsley, chopped

INSTRUCTIONS

1.

Preheat on oven to 180oc.2. Place all the pasta sauce ingredients on a baking tray (except the milk of choice), toss until combined.

2.

Roast in the oven for 40 minutes or until starting to caramelise, turning the vegetables halfway.

3.

Once the vegetables are roasted, transfer the sauce to a blender, add the milkand blitz until silky smooth.

4.

To make the garlic breadcrumbs, add all the ingredients to a small non –stick frying pan (except the parsley) and fry on a high heat until golden brown. Stir frequently to avoid them burning. Mix through the herbs once golden brown.

5.

Cook your ZENB penne pasta according to packet instructions. Stir through the beetrootsauce and serve topped with crumbled vegan feta ‘cheese’ and the crispy garlic breadcrumbs.