Beetroot Cahoot

Goats Cheese, Spinach & Olive Pasta

Beetroot, spinach & feta, life don’t get much better!

INSTRUCTIONS

SERVES 2

Cook the pasta as per packet instructions and drain and return to saucepan
Place saucepan over gentle heat
Add the spinach and olives
Pour ½ bottle of Beetroot Cahoot sauce over the pasta and mix well
Chop the goats cheese into 1cm cubes and add half to the pasta mix
Sprinkle the remaining goats cheese over the top and serve
Top with a poached egg

INGREDIENTS

1/2 bottle Tanya's Just Real Beetroot Cahoot
150g penne/fusilli pasta
spinach
black olives (drained)
goats cheese
poached egg (optional)

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