RECIPES BY Rhiannon Lambert

Beetroot Sausage Pasta

  • 15 MINS
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A Simple Way To Eat Plant-Based

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Essential ingredients

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


  1. Cook the pasta according to packet instructions, around 10 minutes.
  2. Drizzle some olive oil in a pan, and fry the sausages on a medium heat for 10 minutes, turning regularly.
  3. Meanwhile, add the beetroot, yoghurt, garlic, lemon juice, olive oil, and cayenne pepper to the food processor. Pulse until it is smooth and runny, with no lumps, around 3 minutes.
  4. Drain the pasta and mix together with the beetroot sauce to coat. Crumble in the feta and walnuts, and add the chopped sausages.
  5. Pour into your lunchbox, and top with some roughly chopped parsley. This is also delicious warm if you can’t wait for tomorrow!
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Veggie Kofta Bites

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A Simple Way To Eat Plant-Based