RECIPES BY Rhiannon Lambert
Beetroot Sausage Pasta
- 15 MINS
- 2 SERVINGS
4 Heck ‘The Beet Goes On’ sausages
180g wholemeal penne
150g cooked beetroot (2 balls)
120ml yoghurt (Greek or Soy)
2 garlic cloves
Juice from 1 lemon
1 tbsp olive oil
1 tsp cayenne pepper
50g feta cheese
Handful walnuts
Handful parsley