Creamy Beetroot Feta Pasta

This creamy Beetroot Feta Pasta is a vibrant, healthy, and flavorful dish that combines the earthy sweetness of beets with the tangy richness of feta cheese. The smooth beetroot sauce gives the pasta a beautiful pink hue, making it as visually appealing as it is delicious. With a hint of garlic, lemon juice, and fresh herbs, this dish is a perfect balance of flavors. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this pasta is sure to be a hit. Plus, it’s easy to make, customizable, and can be made vegan with a few simple swaps.

Ingredients

• 2 cups uncooked pasta (~170 g or 6 oz.)

• 1 large or 2 small beetroots (~170 g or 6 oz.)

• 100 g (3.5 oz.) feta (or paneer)

• 2 to 3 garlic cloves, chopped

• 2 tsp olive oil

• 1 tbsp lemon juice

• 1/2 tsp salt (to taste)

• 1/2 tsp crushed black pepper (to taste)

• Fresh basil or cilantro for garnishing

Note: You can use pre-cooked beetroots to shorten the cooking time. For a vegan version, use vegan feta, silken tofu, or cashews instead of feta.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Cook the Beetroots

1. Wash, peel, and roughly chop the beetroots.

2. Heat 2 tsp olive oil in a pan over medium heat. Add chopped garlic and sauté for 30-40 seconds until fragrant.

3. Add the chopped beets, a pinch of salt, and sauté for an additional 1-2 minutes. Add 1 tbsp of water and cover the pan with a lid.

4. Let the beets simmer for 13-15 minutes, stirring every 5 minutes, until the beets are fork-tender.

Alternate Method: Instead of cooking the beets on the stovetop, you can roast them. Toss the chopped beets and garlic in olive oil and salt, wrap them in aluminum foil, and bake at 200°C (400°F) for 25-30 minutes, or until tender.

Step 2: Cook the Pasta

1. Bring a large pot of water to a boil, adding 1 tsp salt. Add the pasta and cook it al dente, according to the package instructions.

2. Reserve 1/2 cup of pasta water before draining the pasta.

Step 3: Make the Beetroot Feta Sauce

1. In a blender, combine the cooked beets, garlic, feta (or paneer), lemon juice, and 2-3 tbsp pasta water. If using paneer, add 1/2 tsp salt; if using feta, skip the salt.

2. Blend until you achieve a smooth, creamy sauce.

Step 4: Combine the Pasta and Sauce

1. Return the drained pasta to the pan. Pour the beetroot sauce over the pasta and toss gently until the pasta is evenly coated.

2. If the sauce is too thick, add 1-2 tbsp more pasta water to adjust the consistency.

3. Taste and adjust the salt and seasoning as needed. Garnish with crumbled feta and chopped fresh herbs before serving.

Servings and Timing

• Servings: 2

• Prep time: 5 minutes

• Cook time: 15 minutes

• Total time: 30 minutes

Variations

• Vegan Version: Use vegan feta, silken tofu, or cashews to replace the feta for a dairy-free version of this dish.

• Crunchy Texture: Add chopped roasted walnuts or pistachios for an added crunch on top of the pasta.

• Additional Veggies: To make the dish even healthier, add chopped spinach, steamed broccoli, or cooked chickpeas when mixing the pasta with the sauce.

Storage/Reheating

Leftover pasta can be stored in an airtight container in the fridge for 1-2 days. To reheat, microwave for 1-2 minutes. Add a splash of water or pasta water before reheating to keep the sauce from getting too thick.

FAQs

Can I use pre-cooked beets?

Yes, using pre-cooked beets is a great time-saver! You can skip the stovetop cooking and simply blend the cooked beets with the other ingredients to make the sauce.

Can I make this pasta gluten-free?

Yes, simply use gluten-free pasta in place of regular pasta to make this dish gluten-free.

How can I make this pasta spicier?

To add some heat, try adding a pinch of red pepper flakes or a dash of hot sauce to the beetroot sauce before blending.

Can I make the sauce ahead of time?

Yes, you can prepare the beetroot sauce ahead of time and store it in the fridge for up to 3 days. Just cook the pasta fresh when you’re ready to serve.

Can I use a different cheese instead of feta?

Yes, you can substitute feta with goat cheese, ricotta, or even cashew cream for a dairy-free option.

How do I know when the beets are tender enough?

The beets are done when they can be easily pierced with a fork. If they’re not tender yet, continue simmering and check every 5 minutes.

Can I make this recipe vegan without using tofu or cashews?

Yes, using vegan feta (made from plant-based ingredients) is a great way to keep the recipe vegan and still maintain the creamy texture of the sauce.

Conclusion

This creamy Beetroot Feta Pasta is a vibrant, easy-to-make dish that is as nutritious as it is delicious. The earthy sweetness of the beets pairs beautifully with the tangy feta cheese, creating a sauce that’s creamy, rich, and full of flavor. With the added flexibility to make it vegan and customize the toppings, this recipe is a perfect choice for any meal. Enjoy it for a healthy lunch or dinner and savor the beautiful, bright flavors in every bite!

Print