Name: Beetroot Pasta Sauce with Feta Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-inspired
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 cheese or paneer; 2 to 3 small 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

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Introduction

This vibrant beetroot pasta sauce offers a fresh twist on your usual pasta dish, combining the earthiness of beets with creamy feta for a beautiful and flavorful meal. It’s simple to prepare and perfect for adding a pop of color to your dinner table.

A round white pot filled with smooth, bright pink liquid that has a creamy texture with tiny bubbles on the surface, resting on a white marbled texture surface with a white cloth partly visible on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups uncooked pasta (~170 g or 6 oz)
1 large or 2 small beetroots (~170 g or 6 oz)
100 g feta or paneer (3.5 oz)
2 to 3 small 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

Instructions

Step 1: Wash, peel, and roughly chop the beetroots. Heat the olive oil in a pan, add the garlic and sauté for 30-40 seconds. Add the beets, a pinch of salt, and sauté for 1-2 more minutes. Add 1 tbsp water, cover with a lid, and simmer for 13-15 minutes, stirring every 5 minutes until beets are fork tender. Alternatively, roast chopped beets and garlic tossed in olive oil and salt wrapped in foil at 200°C (400°F) for 25-30 minutes until tender.
Step 2: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain the pasta, reserving 1/2 cup of the pasta water for the sauce.
Step 3: In a blender, combine the cooked beets, garlic, feta or paneer, lemon juice, and 2-3 tablespoons of the reserved pasta water. Reserve some feta for garnish. Blend until smooth and creamy. If using paneer, add 1/2 tsp salt; if using feta, no extra salt is needed.
Step 4: Return the drained pasta to its cooking pot. Pour the beetroot sauce over the pasta, add crushed black pepper, and toss gently to coat evenly. Add extra pasta water if needed to adjust the sauce consistency. Taste and adjust seasoning with salt if necessary. Garnish with crumbled feta and fresh herbs before serving.

Tips & Variations

For a vegan version, substitute feta with vegan feta, silken tofu, or soaked cashews blended into the sauce.
Using pre-cooked beets can reduce cooking time significantly.
Roasting the beets deepens their flavor and adds a slight caramelized note.

Storage

Store leftover beetroot pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water to loosen the sauce if it thickens.

How to Serve

A white bowl filled with penne pasta coated in a creamy pink sauce, topped with small green parsley pieces scattered evenly. Next to the bowl, a wooden spoon with some of the thick pink sauce rests on a white marbled surface. Fresh parsley sprigs and a small white bowl filled with more pink sauce are nearby, along with a small black dish holding crumbled white cheese on the same white marbled surface. A striped white and black cloth is placed under the spoon. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this sauce?

Yes, this beetroot sauce pairs well with many pasta shapes such as penne, fusilli, or spaghetti. Just cook according to the pasta’s instructions.

How do I make this sauce without a blender?

If you don’t have a blender, finely grate the cooked beets and mash the feta or paneer before mixing them with lemon juice, garlic, and a bit of pasta water for a rustic, chunky sauce.