Purple cheese pasta

Ingredients

• 1 x beetroot
• 1 x red onion
• 3 garlic
• 2 tbsp neutral oil
• 1 tsp salt
• 1 pinch black pepper
• 100 g dried pasta
• 1 handful pistachios
• 50 g feta cheese
• 1 handful rosemary

Method

1. Peel and cut a beet into small cubes. Peel and cut an onion into 10 chunks. Place the beet and onion on a baking tray with parchment paper with unpeeled garlic. Drizzle olive oil over the vegetables, then salt and pepper and mix before baking the vegetables at 220 celsius degrees for about 25 minutes or until the vegetables are golden brown.
2. Cook salted water and cook the pasta according to the instructions on the packet.
3. Relax while waiting, or toast the nuts in a dry pan until lightly browned for extra.
4. When the pasta is done, reserve a cup of pasta water for later.
5. When the vegetables are done, blend them in a mixer or blender with pistachio or other nuts, feta cheese and a few table spoons of pasta water. If you want a smooth sauce without crunchy bites of nuts, add more pasta water until the preferred consistency is reached. Salt and pepper to taste.
6. Mix the sauce with the pasta in a bowl or the casserolle you cooked the pasta in. You may still add pasta water if the sauce is too thick.
7. Serve the pasta on a plate and sprinkle more feta cheese, herbs and chopped pistachio nuts on top.