Beetroot & Feta Pasta Recipe

Introduction

This vibrant Beetroot & Feta Pasta is a delicious way to enjoy earthy beetroot combined with creamy feta and fresh herbs. It’s a wholesome, colorful dish that’s perfect for a comforting weeknight meal. The wholemeal pasta and vegetables make it both nutritious and satisfying.

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 and add the beetroot chunks. Boil for 5 minutes, then use a slotted spoon to transfer the beetroot to a plate. Keep the beetroot water and set it aside.
2. Step 2: Heat the olive oil in a large frying pan over medium heat. Add the onions, celery, and carrots, and cook for 8 minutes until softened.
3. Step 3: Finely chop the basil stalks and reserved celery tops. Add them to the pan along with the garlic, and fry for another 30 seconds to release their flavors.
4. Step 4: Add the pasta to the pan of beetroot water and simmer for 13–15 minutes, depending on the pasta type, until cooked but still slightly firm. Drain the pasta, reserving 200ml of the cooking water, and return the pasta to the pan.
5. Step 5: Place the boiled beetroot, half of the fried vegetables, most of the basil leaves, and crème fraîche into a food processor. Blitz until smooth, gradually adding the reserved pasta water to loosen the mixture to a thick 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 over the feta, and scatter the remaining basil leaves on top. Optionally, grind some black pepper over the dish before serving.

Tips & Variations

• Use a mix of fresh herbs like parsley or thyme for a different flavor twist.
• For a vegan version, substitute crème fraîche with a plant-based alternative and use a dairy-free feta.
• Roast the beetroot instead of boiling for a deeper, sweeter flavor.
• Add toasted walnuts or pine nuts for extra texture and crunch.

Storage

Store any leftover 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 needed. This dish is best enjoyed fresh but keeps well for quick lunches or dinners.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or pre-cooked beetroot instead of fresh?

You can use canned or pre-cooked beetroot to save time, but the flavor will be less vibrant and fresh. If using canned beetroot, rinse it well and reduce cooking time accordingly.

What type of pasta works best for this recipe?

Wholemeal pasta is recommended for its nutty flavor and nutrition, but you can use any pasta shape you prefer. Just adjust the cooking time according to the package instructions.