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Beetroot & Feta spaghetti

Beetroot & Feta spaghetti


A quick and easy pasta dish that's full of colour and fresh flavours

  • Feeds 4 Feeds 4
  • Ready in 20 minutes

Each serving contains

  • Energy
    1856kj 442kcal
  • Fat
    Med 20%
  • Saturates
    Med 21%
  • Sugar
    Low 8%
  • Salt
    Low 8%

% of adult’s reference intake | Carbohydrates per serving : 61g

Bring Co-op to your front door

Big Bag Option


  • 300g Co-op spaghetti 250g pack Co-op British cooked beetroot, diced, pack juices reserved
  • 180g Co-op Tenderstem® broccoli, chopped
  • 30g pine nuts
  • 1 tbsp Co-op olive oil
  • 2 garlic cloves, thinly sliced
  • 1 tbsp chopped flat leaf parsley
  • 75g Co-op Greek Feta cheese, crumbled


  1. Cook the spaghetti according to the pack instructions, adding any juices from the pack of beetroot to the pan
  2. Add the broccoli for the last 5 mins of cooking and drain well
  3. Meanwhile, toast the pine nuts in a dry frying pan, then tip into a bowl
  4. In the same pan, heat the oil over a medium heat
  5. Add the beetroot and garlic, season, then cook for 2-3 mins, until heated through
  6. Tip the pasta and broccoli into the pan, tossing well to combine
  7. Mix in the parsley and pine nuts, season, then scatter with the Feta to serve

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