Beetroot Pasta Sauce with Feta Recipe
This vibrant Beetroot Pasta Sauce recipe combines tender cooked beets, creamy feta cheese, and fresh garlic to create a smooth, flavorful sauce tossed with perfectly cooked pasta. It’s an easy, nutritious dish that offers a colorful twist on traditional pasta sauces, suitable for vegetarians and easily adaptable for vegans by swapping the feta with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 2 cups uncooked pasta (~170 g or 6 oz)
Sauce
- 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
Instructions
- Prepare the Beets: Wash, peel, and roughly chop the beetroots. Heat 2 teaspoons of olive oil in a pan over medium heat. Add the chopped garlic and sauté for 30-40 seconds until fragrant. Add the chopped beets and a pinch of salt, sauté for 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.
Alternative method: Toss the chopped beets and garlic with olive oil and salt, wrap in aluminum foil, and bake in an oven at 200°C (400°F) for 25-30 minutes or until tender. - Cook the Pasta: Bring a large pot of water to a boil and add 1 teaspoon salt. Add the pasta and cook according to package instructions until al dente. Reserve half a cup of pasta water before draining the pasta.
- Make the Beet Sauce: In a blender, combine the cooked beets, garlic, feta or paneer (reserving some for garnish), lemon juice, and 2-3 tablespoons of reserved pasta water. Blend until smooth and creamy. If using paneer, add 1/2 teaspoon salt; if using feta, salt can be skipped.
- Toss Pasta with Sauce: Return the drained pasta to the pot it was cooked in. Pour the beetroot sauce over the pasta, add crushed black pepper, and gently toss to coat the pasta evenly. Add an additional 1-2 tablespoons of pasta water if needed to adjust sauce consistency.
- Garnish and Serve: Taste and adjust the seasoning with salt and pepper as needed. Garnish the pasta with reserved crumbled feta and freshly chopped basil or cilantro. Serve immediately for best flavor and texture.
Notes
- You can use pre-cooked beetroots to reduce cooking time.
- For a vegan version, substitute feta with vegan feta, silken tofu, or soaked cashews blended until smooth.
- Reserve pasta water for adjusting sauce consistency and helping sauce stick to pasta.
- Roasting beets in the oven or air fryer enhances their natural sweetness and gives a deeper flavor.
- This recipe yields 2 servings.
Keywords: Beetroot pasta sauce, beet pasta, vegetarian pasta sauce, feta beet sauce, healthy pasta recipes, beetroot sauce, easy pasta sauce, creamy beet sauce
