Beetroot and Feta Pasta Recipe

Introduction

This Beetroot & Feta Pasta is a vibrant and healthy meal that combines earthy beetroot with creamy feta and fresh basil. It’s a delicious way to enjoy wholemeal pasta with a colorful, flavorful sauce that’s simple to prepare.

Ingredients

• 2 large beetroots, peeled and roughly chopped into chunks
• 1 tbsp olive oil
• 2 onions, finely chopped
• 4 celery sticks, finely chopped (celery tops kept separate)
• 4 carrots, peeled and finely chopped
• 1 small bunch of basil
• 2 garlic cloves, finely chopped
• 400g wholemeal pasta
• 75g low-fat crème fraîche
• 100g feta

Instructions

1. Step 1: Bring a large pan of salted water to a boil over high heat. Add the beetroot chunks and boil for 5 minutes. Using a slotted spoon, transfer the beetroot to a plate and set the cooking water aside.
2. Step 2: Heat the olive oil in a large frying pan over medium heat. Add the onions, celery, and carrots. Cook for 8 minutes until softened.
3. Step 3: Finely chop the basil stalks and celery tops. Add these along with the garlic to the frying pan and cook for another 30 seconds.
4. Step 4: Add the wholemeal pasta to the reserved beetroot cooking water. Simmer for 13–15 minutes or until the pasta is just cooked but still has a slight bite. Drain, reserving 200ml of the pasta water, and return the pasta to the pan.
5. Step 5: In a food processor, combine the beetroot, half of the fried vegetables, most of the basil leaves, and the crème fraîche. Blitz until smooth, gradually adding the reserved pasta water until you reach a thick but loose sauce consistency.
6. Step 6: Stir the beetroot sauce through the pasta along with the remaining fried vegetables. Season to taste.
7. Step 7: Divide the pasta between bowls. Crumble feta over the top, scatter with the remaining basil leaves, and grind black pepper if desired. Serve immediately.

Tips & Variations

• For extra creaminess, add a little more crème fraîche or substitute it with Greek yogurt.
• Use fresh seasonal herbs like parsley or mint for a different flavor twist.
• If you prefer a nuttier taste, toast some pine nuts or walnuts and sprinkle them on top.
• Vegetarian and gluten-free variations work well with gluten-free pasta and dairy-free cream substitutes.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or broth to loosen the sauce, stirring frequently to avoid sticking. It’s best enjoyed fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the sauce in advance?

Yes, the beetroot sauce can be made ahead and stored in the fridge for up to 2 days. Reheat gently before mixing with the pasta.

What type of pasta works best for this recipe?

Wholemeal pasta is recommended for added fiber and flavor, but you can use any pasta shape you prefer, such as penne, fusilli, or spaghetti.

Beetroot and Feta Pasta Recipe

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★★★★★

4.4 from 70 reviews

• Author: Ethan
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

A vibrant and healthy Beetroot & Feta Pasta combining earthy roasted beetroot with tender wholemeal pasta, creamy low-fat crème fraîche, and crumbled feta cheese. This recipe features a medley of sautéed vegetables and fresh basil, resulting in a flavorful, colorful, and nutritious meal perfect for a wholesome weeknight dinner.

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Ingredients

Scale 1x2x3x

Vegetables

• 2 large beetroots, peeled and roughly chopped into chunks
• 2 onions, finely chopped
• 4 celery sticks, finely chopped, celery tops kept separate
• 4 carrots, peeled and finely chopped
• 1 small bunch of basil (leaves and stalks separated)
• 2 garlic cloves, finely chopped

Pasta & Dairy

• 400g wholemeal pasta
• 75g low-fat crème fraîche
• 100g feta cheese

Other

• 1 tbsp olive oil
• Salt, to taste (for pasta water)
• Black pepper, to taste (optional)

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Instructions

1. Boil Beetroot: Put a large pan of salted water on high heat and bring to boil. Add the peeled and chopped beetroot chunks and boil for 5 minutes. Using a slotted spoon, transfer the beetroot to a plate and set aside the beetroot cooking water for later use.
2. Sauté Vegetables: Heat olive oil in a large frying pan over medium heat. Add finely chopped onions, celery sticks, and carrots. Cook and stir for about 8 minutes until the vegetables are softened. Finely chop the basil stalks and celery tops, add them along with the garlic to the pan, and fry together for another 30 seconds.
3. Cook Pasta: Add the wholemeal pasta into the pan of beetroot water and simmer for 13 to 15 minutes depending on the pasta type, until al dente but with a slight bite. Drain the pasta, reserving approximately 200ml of the pasta water, and return the pasta to the pan.
4. Make Beetroot Sauce: Place the boiled beetroot, half of the sautéed vegetables, most of the basil leaves, and the low-fat crème fraîche into a food processor. Blitz until smooth. Gradually add some reserved pasta water to loosen the sauce until it reaches a thick but pourable consistency.
5. Combine and Serve: Stir the beetroot sauce through the drained pasta along with the remaining sautéed vegetables. Season with salt and black pepper to taste. Divide the pasta into bowls, crumble feta cheese over the top, scatter remaining basil leaves, and serve immediately.

Notes

• Reserve some pasta water as it helps to loosen the sauce and bind it to the pasta nicely.
• Adjust seasoning towards the end to avoid over-salting since feta is naturally salty.
• Use low-fat crème fraîche to keep the dish lighter but still creamy.
• Try to keep some vegetable pieces whole for texture variation in the final dish.
• This recipe works great with other pasta types like penne or fusilli if wholemeal is unavailable.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: beetroot pasta, wholemeal pasta recipe, feta pasta, healthy pasta dish, vegetable pasta, low-fat pasta sauce