A classic pasta dish but with a twist! Bring some color onto your plate in these grey and wintery times.


  • 1 tbsp extra virgin olive oil
  • 1 small red onion, thinly sliced 
  • 2 garlic cloves, sliced
  • 500 g pre-cooked beetroot, diced 
  • 400 g fusilli or other dried pasta
  • 200 g goat feta or goat cheese, crumbled
  • 60 g pecan nuts, toasted and roughly chopped 
  • 1 tbsp balsamic vinegar
  • 2 tbsp chopped fresh parsley
  • Parmesan, to serve (optional)


  1. Heat the oil in a frying pan and gently fry the onion, garlic and some salt and pepper for 10 minutes until softened but not browned. Add the beetroot and any packet juices, cook gently for 5 minutes until heated through. 
  2. Add the feta, pecans, parsley and balsamic vinegar mto the pan. Stir well and remove from the heat.  Keep warm. 
  3. Meanwhile, plunge the pasta into a large saucepan of lightly salted, boiling water and cook for 10 – 12 minutes or until al dente. Drain the pasta and reserve 4 tablespoons of the cooking liquid. Return both the pasta and reserved water to the saucepan. 
  4. Add the beetroot mixture to the pasta and stir over a medium heat for 1 – 2 minutes until well combined. Spoon the pasta into bowls and serve topped with some grated parmesan, if desired. 

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