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Creamy Beetroot Pasta with Feta Recipe

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3.9 from 13 reviews

A vibrant and creamy beetroot pasta sauce that combines the natural earthiness of roasted beets with tangy feta cheese, garlic, and lemon juice. This recipe offers a colorful, nutritious alternative to traditional pasta sauces, perfect for a quick and flavorful meal. The sauce is blended smooth and tossed with al dente pasta, garnished with fresh herbs and extra feta for a delightful finish.

Ingredients

For the Beetroot Sauce

  • 1 large or 2 small Beetroots (approximately 170 gms or 6 oz.)
  • 2 to 3 small Garlic Cloves, chopped
  • 2 tsp Olive Oil
  • 100 gms Feta cheese (3.5 oz.) or Paneer for variation
  • 1 tbsp Lemon Juice
  • 1/2 tsp Salt (to taste)
  • 1/2 tsp Crushed Black Pepper (to taste)
  • 2–3 tbsp reserved Pasta Water (for blending and adjusting sauce consistency)

For the Pasta

  • 2 cups uncooked Pasta (about 170 gms or 6 oz.)
  • 1 tsp Salt (for pasta cooking water)

For Garnish

  • Fresh Basil or Cilantro, chopped
  • Additional Crumbled Feta

Instructions

  1. Cook the Beetroot: Wash, peel, and roughly chop the beetroots. Heat 2 teaspoons of olive oil in a pan over medium heat. Add chopped garlic and sauté for 30-40 seconds until fragrant. Add the beetroot pieces and a pinch of salt, sautéing for another 1-2 minutes. Pour in 1 tablespoon of water, cover the pan with a lid, and simmer for 13-15 minutes, stirring every 5 minutes until the beets are fork-tender. Alternatively, roast the chopped beets and garlic tossed with olive oil and salt, wrapped in aluminum foil, in a preheated oven at 200°C (400°F) for 25-30 minutes until tender.
  2. Cook the Pasta: Bring a large pot of water to boil and add 1 teaspoon of salt. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water for later use.
  3. Prepare the Beetroot Sauce: In a blender, combine the cooked beetroot, sautéed garlic, feta cheese (or paneer), lemon juice, and 2-3 tablespoons of the reserved pasta water. Blend until you achieve a smooth and creamy sauce. If using paneer, add 1/2 teaspoon of salt; if using feta, no additional salt is needed. Set aside some crumbled feta for garnishing.
  4. Toss Pasta with Sauce: Return the drained pasta to the pot. Pour the beetroot sauce over the pasta, add crushed black pepper, and gently toss everything together until the pasta is evenly coated with the sauce. Add 1-2 tablespoons of reserved pasta water if needed to adjust the sauce consistency.
  5. Garnish and Serve: Taste and adjust seasoning if needed. Garnish the pasta with crumbled feta and fresh herbs like basil or cilantro before serving.
  6. Storage and Reheating: Store leftover pasta in an airtight container in the refrigerator for 1-2 days. Reheat by microwaving for 1-2 minutes with a splash of water or pasta water to prevent drying out.

Notes

  • You can use pre-cooked beetroots to reduce cooking time.
  • For a vegan version, use vegan feta, silken tofu, or cashews instead of traditional feta cheese.
  • The recipe is flexible—you can adjust the beetroot to feta ratio based on your preference.
  • Cut beetroot into smaller pieces for quicker cooking.
  • For extra crunch, garnish with chopped roasted walnuts or pistachios.
  • Add nutritional vegetables like chopped spinach, cooked chickpeas, or steamed broccoli at the final tossing step for a healthier option.
  • It is recommended to make the sauce ahead and cook the pasta fresh to maintain a saucy texture.

Find it online: http://bitezly.com/creamy-beetroot-pasta-with-feta-recipe/