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Holy shit my friends this is freaking spectacular. And if you’re bored of pasta with a jar of sauce, but not bored of how easy it is, then this is for you. Literally took 15 minutes from start to finish and it was time well spent 🤤 so good.

THINGS: 1 lbs Tagliatelle pasta BEETROOT SAUCE 12-14oz pre-cooked beets (store bought) 3-4 cloves garlic 1 Fresno red chili -de-seeded for milder spice 1/2 cup olive oil Salt to taste Maple syrup -optional FETA TOPPING 8 oz vegan feta cheeze 2 tbsp chopped fresh dill 2 tbsp fresh lemon juice WHAT TO DO WITH THINGS Bring a large pot of salted water to a boil, cook pasta according to package instructions.

For the sauce, in a blender combine the beets, garlic, red Fresno chili, olive and salt. Blend until smooth and adjust seasoning to taste. If too spicy, add maple syrup or honey.

In a small bowl, mash up the feta and stir in the dill and lemon juice. Set aside. Drain the pasta and in a large bowl combine it with the sauce. Mix well, portion out into bowls and top with the feta.

Dig in and have your mind blown 🤯. #bowlsbyC #Caraskitchen

Recipe adapted from Netflix show Nadiya’s Time to Eat @nadiyajhussain @netflix

PS. Check out my cookbook Vegan Buddha Bowls

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