for 2 portions
Preparation time: 15 minutes
4 tbsp beetroot spread
50g vegan alternative to feta + extra for topping
Salt and pepper
Dill 200g (gluten-free) 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!