Did you know beetroot is in season July-October and spinach is in season April-September? Making it the perfect time to cook this Beetroot & Spinach Fusilli before they head out of season! ❤️ Recipe creator: @sophieh_photo Ingredients: 170g ZENB Fusilli 1tbsp olive oil 1/2 onion, chopped 1 garlic clove, chopped 125g cooked beetroot, small wedges 100g spinach Small handful of fresh thyme leaves 80g oat based creme fraiche or non-dairy thick cream 50ml hot vegetable stock Zest & juice of 1/2 lemon 30g non-dairy feta style cheese Method: 1. Heat the oil in a frying pan, add the onion & garlic, cook until soft, remove and set aside. In a separate pan, boil and cook ZENB Fusilli. 2. Add the beetroot & thyme to the frying pan, cook for 5 minutes, remove and set aside. 3. Add the spinach to the frying pan, cook for 2 minutes, remove and set aside. 4. Add the onion & garlic back to the frying pan, stir and heat through oat based creme fraiche, stock & lemon. 5. Drain the pasta and add to frying pan, stir through and coat the pasta. 6. To serve, stir the spinach and beetroot through the pasta, serve into bowls and top with non-dairy feta style cheese, lemon zest & cracked black pepper.