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Beetroot Cahoot Shadow Image

Beetroot Cahoot

Goats Cheese, Spinach & Olive Pasta

Serves 2


  • 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


  • 1/2 bottle Beetroot Cahoot Saucy Affair
  • 150g penne/fusilli pasta
  • spinach
  • black olives (drained)
  • goats cheese
  • poached egg (optional)


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