This pasta is something I quite literally threw together with left-overs we had in the fridge. Eating can be such an expense and it is hard to be frugal when it comes to food, when I’m constantly thinking of different ideas that I need to create. I’m challenging myself more and more to resist the urge to buy new ingredients each day for every meal idea that enters into my mind, and to just use what we already have. So, this recipe is the result of that. It is simple, nothing fancy, but certainly something I’d never tried before.

This recipe uses pre-cooked beetroot because that is what I had in the fridge, but you can of course buy it fresh and cook it yourself. I used tripoline because I predicted that it would be perfect for the sauce to wrap itself around. This dish just screams autumn to me. The rich burgundy colour, and the deep earthy flavours atop a hot and comforting bowl of carby pasta. Just what I crave on freezing nights.

I topped my pasta with feta as the salty, creaminess works so well with the beetroot, but use whichever cheese you feel fits. Goat cheese or even a deep and not-too-overpowering blue would work nicely.