Beetroot Cahoot Goats Cheese, Spinach & Olive Pasta by Tanya


1/2 bottle Beetroot Cahoot

150g penne/fusilli pasta


Black olives (drained)

Goats cheese

Poached egg (optional)


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

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