Beetroot bucatini | Jamie Oliver Cookbook Club recipes

Ingredients

• 380g bucatini, spaghetti or linguine
• 40g feta, crumbled, to serve
• Beetroot sauce
• 1 large beetroot, including the stems and leaves
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, finely chopped or crushed
• 1 tbsp chopped parsley stems
• 1 tbsp chopped fresh basil stems, plus basil leaves to garnish
• 4 tbsp nutritional yeast
• juice of ½ lemon
• 1 tsp salt
• ½ tsp black pepper
• 70ml oat milk
• Crispy garlic breadcrumbs
• 1 garlic clove, grated or thinly sliced
• 50g breadcrumbs (home-made from a stale loaf, or shop-bought)