A light and fresh vegan pasta recipe, perfect for those hot summer days. This is one way to eat seasonal this summer, with beetroot coming into season July-October. The non-dairy feta can be switched for dairy feta to make it vegetarian.

Brought to you by: @sophieh_photo

• 170g ZENB Fusilli
• 1tbsp olive oil
• 1/2 onion, chopped
• 1 garlic clove, chopped
• 125g cooked beetroot, small wedges
• 100g spinach
• Small handful of fresh thyme leaves
• 80g oat based creme fraiche or non-dairy thick cream
• 50ml hot vegetable stock
• Zest & juice of 1/2 lemon
• 30g non-dairy feta style cheese

INSTRUCTIONS

Heat the oil in a frying pan, add the onion & garlic, cook until soft, remove and set aside. In a separate pan, boil and cook ZENB Fusilli.

Add the beetroot & thyme to the frying pan, cook for 5 minutes, remove and set aside.

Add the spinach to the frying pan, cook for 2 minutes, remove and set aside.

Add the onion & garlic back to the frying pan, stir and heat through oat based creme fraiche, stock & lemon.

Drain the pasta and add to frying pan, stir through and coat the pasta.

To serve, stir the spinach and beetroot through the pasta, serve into bowls and top with non-dairy feta style cheese, lemon zest & cracked black pepper.