8 oz pasta of choice⁠
15 oz can white beans, drained⁠
1 tbsp garlic, minced⁠
10 units fresh sage leaves, chopped⁠
1 tsp dried thyme leaves⁠
1/2 unit white onion, small, chopped⁠
1/2 unit lemon, juiced⁠
1/2 cup vegetable broth⁠
1/3 cup grated parmesan⁠
To taste salt and pepper⁠
To taste flaked chili pepper⁠

In a large pan over medium heat add the olive oil, the chopped onion and garlic. Saute them, stirring occasionally.⁠

As your onions and garlic are sauteing, cook the pasta.⁠

Cook it according to the package instructions for al dente pasta, reserve some pasta water for the sauce, before draining the pasta,⁠

Add the beets to a blender along with the feta, lemon juice, zest, garlic, onion, grated parmesan and pepper.⁠

Blend on high for 1-2 minutes until everything is smooth and well ⁠
combined. Season to taste with salt and pepper.⁠

If the sauce seems too thick, add a little splash of pasta water, a little bit at a time, until it reaches your desired consistency.⁠

In a large bowl combine the drained pasta with the sauce and toss to coat the pasta evenly⁠

Transfer the Barbie Pasta to individual serving plates.⁠

Garnish with some additional crumbled feta cheese and some basil leaves⁠

Check us out at www.uvilunchbox.com. ⁠

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