Beetroot Fettucine with Everyday Cheese

Collaboration with Chef Mesha Tarun


2 boiled cubed beetroots

120g of fettucine pasta

1 litre of salted boiling water

1/2 tbs of salt

1/2 tbs black pepper

1/2 tbs of olive oil

1 clove of garlic finely chopped.

1 small onion finely chopped

Finely chopped parsley for garnish

A handful of Arugula


  1. Boil the pasta in the salted water for 8-10 minutes.
  2. Once cooked, set aside. Keep some of the pasta water aside for use later.
  3. Blend the cooked beetroot with 2 tbs of water until liquified.
  4. Season with salt and black pepper and set aside.
  5. Heat olive oil in a pan and sauté the onions.
  6. Once browned, add garlic and allow to cook.
  7. Add in the blended beetroot. Cook for 2-3 minutes.
  8. Fold in the cooked pasta with the remaining pasta water.
  9. Plate and top with grated Sirimon Everyday Cheese and arugula.