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Beetroot Pasta


Some pasta water
Some salt
Some pepper
Some toasted pistachios
Some dill
200 g pasta


1. Cook the pasta according to the instructions on the packaging, until al dente. Save some of the pasta water for later.
2. Blitz the beetroot spread with the vegan alternative to feta and pasta water until creamy, and season with salt and pepper to taste.
3. Stir the sauce into the pasta, serve on a plate and garnish with pistachios and dill. Enjoy your whole foods meal!

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