Description

Beetroot & Feta Pasta is a vibrant, flavorful dish combining the earthiness of roasted beetroot with the tangy creaminess of crumbled feta cheese, tossed with perfectly cooked pasta. Quick and simple to prepare, this colorful meal delivers a perfect balance of taste and texture, making it ideal for weeknight dinners, lunch, or entertaining guests.

Ingredients

Scale

Vegetables & Herbs

2 medium fresh beetroot (or 1 cup pre-cooked beetroot), washed, peeled, and diced
2–3 cloves garlic, finely chopped
2 tablespoons fresh parsley or dill, chopped

Dairy

1 cup crumbled feta cheese

Pantry Staples

8 oz (225 g) pasta (penne, fusilli, or spaghetti)
3 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
Salt, to taste
Freshly ground black pepper, to taste

Instructions

Prepare the Beetroot: If using fresh beetroot, wash, peel, and dice it into small cubes. Roast in a preheated oven at 400°F (200°C) for 25-30 minutes until tender and slightly caramelized. If using pre-cooked beetroot, simply dice and set aside.
Cook the Pasta: Bring a large pot of salted water to a boil. Cook your preferred pasta according to package instructions until al dente. Drain, reserving about 1/4 cup of pasta water for the sauce.
Prepare the Flavor Base: While pasta cooks, heat olive oil in a pan over medium heat. Add finely chopped garlic and sauté for 1-2 minutes until fragrant but not browned.
Combine Ingredients: Add the roasted beetroot to the garlic and olive oil. Toss gently to combine. Pour in a splash of reserved pasta water and lemon juice to create a light sauce. Stir to blend flavors.
Toss Pasta with Beetroot and Feta: Add the drained pasta to the beetroot mixture and gently toss to coat evenly. Remove from heat, fold in crumbled feta cheese, and sprinkle chopped fresh herbs on top before serving.

Notes

Roasting beetroot caramelizes its sugars, enhancing flavor and texture.
Saving some pasta water helps the sauce adhere to the pasta without becoming watery.
Use high-quality, fresh feta for best creaminess and flavor.
Avoid overcooking garlic to prevent bitterness and maintain aroma.
Adjust lemon juice to balance acidity without overpowering the dish.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Roasting, Sautéing, Boiling
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 6 g
Sodium: 450 mg
Fat: 15 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 6 g
Protein: 12 g
Cholesterol: 20 mg

Keywords: beetroot pasta, feta pasta, vegetarian pasta, roasted beetroot, healthy pasta, colorful pasta, quick dinner