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Beetroot & Feta Pasta

Beetroot & Feta Pasta
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Beetroot & Feta Pasta is a vibrant, nutritious, and flavorful dish combining the earthy sweetness of roasted beetroot with the creamy tang of feta cheese. Quick to prepare and visually stunning, this pasta meal offers a perfect balance of nutrients and bold flavors, ideal for a healthy weeknight dinner or impressing guests.

Ingredients

Scale

Main Ingredients

  • 2 medium beetroot (roasted or boiled)
  • 200g short pasta (penne, fusilli, or rigatoni)
  • 150g crumbled feta cheese
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh herbs (parsley or basil), chopped
  • Salt, to taste
  • Black pepper, to taste

Optional Variations & Garnishes

  • Toasted walnuts or pine nuts, for crunch
  • Baby spinach or arugula, for greens boost
  • Red pepper flakes or smoked paprika, for spice
  • Grilled chicken or chickpeas, for added protein
  • Plant-based cheese or seasoned tofu, for vegan substitute

Instructions

  1. Prepare the Beetroot: Wash and peel the beetroot, then roast in the oven at 200°C (400°F) for 30-40 minutes until tender and caramelized, or boil to speed up the process. Once cooked, dice into bite-sized pieces for easy mixing with the pasta.
  2. Cook the Pasta: Boil the chosen pasta in salted water according to package instructions until al dente. Reserve one cup of pasta water before draining to help create a silky sauce.
  3. Sauté the Garlic: In a large pan, heat olive oil over medium heat and gently sauté the minced garlic until fragrant, avoiding browning to maintain a delicate aromatic flavor.
  4. Combine Pasta & Beetroot: Add the diced beetroot and cooked pasta to the pan with garlic. Toss together, adding a splash of reserved pasta water to loosen the mixture and coat the pasta evenly.
  5. Finish with Feta & Herbs: Remove from heat, fold in crumbled feta and freshly chopped herbs. Drizzle with lemon juice, then season with salt and pepper. Toss gently to combine without breaking up the feta excessively.

Notes

  • Wrap beets in foil before roasting to retain moisture and enhance sweetness.
  • Reserve some pasta water to create a smooth, creamy sauce.
  • Choose stronger Greek feta for bold flavor or creamier block feta for a milder taste.
  • Add fresh herbs at the end to preserve their bright, fresh notes.
  • Avoid overcooking pasta and beets to keep texture contrasting and appealing.
  • Store leftovers in an airtight container refrigerated for up to 3 days.
  • Freeze beetroot separately from pasta and feta to preserve texture if needed.
  • Reheat gently with a splash of water or olive oil to keep pasta moist.

Nutrition

Keywords: beetroot pasta, feta pasta, vegetarian pasta, healthy dinner, roasted beetroot recipe, Mediterranean pasta

Find it online: https://recipesemilly.com/beetroot-feta-pasta/