Beetroot and Feta Pasta Beetroot and Feta Pasta
Prep 5 minutes
Total 15 minutes
Serves
US | Metric
Beetroot and Feta Pasta

This pink pasta number is both beautiful and, if I'm honest, a little jarring, but I promise you that it’s delicious! The tangy, saltiness of the feta tames the earthy sweetness of the beetroot, making for a tasty, balanced sauce. I don’t normally like beetroot because of said earthy sweetness, but I’m a fan of this dish. So if you hate beetroot, you may still love this one. 

Ingredients
  • 500 g dried pasta
  • 600 g cooked beetroot (with its juices), quartered
  • 200 g feta, reserving a little for garnishing
  • 2 garlic cloves, roughly chopped
  • 1 lemon, juice only
  • 1 red chilli, optional
  • 4 tbsps good-quality extra-virgin olive oil
  • 25 g fresh basil
  • 1 small handful pistachios, roughly chopped

METHOD

  1. Bring a large pot of water to the boil. Season generously with salt (the water should be sea-level salty). Cook the pasta according to the package instructions until al dente. 
  2. Meanwhile, place the beetroot (with its juices), feta, garlic, lemon juice, red chilli and olive oil in a high-powered blender. Season generously with salt and pepper and blitz until smooth.
  3. Drain the pasta, reserving two ladlefuls of the pasta cooking water. Pour the sauce into the pasta with a ladleful of pasta water. Toss until the sauce nicely coats the pasta, adding more pasta water as necessary. 
  4. Stir in the basil then divide the pasta between bowls. Top with the reserved feta and chopped pistachios then serve and enjoy. 
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