Beetroot & Feta Pasta Recipe

Introduction

This vibrant Beetroot & Feta Pasta is a delicious way to enjoy a colorful, nutritious meal. Creamy, tangy feta combines with earthy beetroot and fresh basil to create a comforting dish that’s perfect for any night of the week.

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 olive oil in a large frying pan over medium heat. Add the onions, celery, and carrots, cooking for about 8 minutes until softened. Finely chop the basil stalks and celery tops, then add these along with the garlic to the pan. Fry for an additional 30 seconds.
3. Step 3: Add the wholemeal pasta to the pan of beetroot water and simmer for 13-15 minutes until just cooked but still slightly firm. Drain the pasta, reserving 200ml of the cooking water, then return the pasta to the pan.
4. Step 4: In a food processor, combine the beetroot, half of the fried vegetable mixture, most of the basil leaves, and crème fraîche. Blitz until smooth, gradually adding the reserved pasta water to achieve a thick sauce consistency.
5. Step 5: Stir the beetroot sauce through the pasta along with the remaining fried vegetables. Season to taste. Divide the pasta between bowls, crumble over the feta, and scatter with the remaining basil leaves. Grind black pepper on top if desired.

Tips & Variations

• Use fresh young beets for a sweeter, more delicate flavor. Roasting the beets instead of boiling will add a deeper, caramelized taste.
• Try swapping feta for goat cheese or ricotta for a creamier texture.
• Add toasted walnuts or pine nuts for a crunchy contrast.
• For a vegan version, replace crème fraîche and feta with plant-based alternatives.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or plant-based milk to loosen the sauce if needed. This dish is best enjoyed fresh but keeps well for short-term storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of wholemeal?

Yes, regular pasta works well. Wholemeal adds extra fiber and a nuttier flavor, but you can choose your preferred type without affecting the sauce.

Is it necessary to reserve the pasta water?

Reserving pasta water helps to loosen the sauce naturally while adding some starch for better consistency. It’s a useful step for achieving the perfect texture.

Beetroot & Feta Pasta Recipe

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★★★★★

4.7 from 97 reviews

• Author: Ben
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant and hearty Beetroot & Feta Pasta featuring wholemeal pasta tossed in a creamy beetroot and vegetable sauce, topped with crumbled feta and fresh basil. This colorful dish balances earthy beetroot flavors with a hint of garlic and fresh basil, making it a nutritious and satisfying vegetarian meal.

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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 (tops kept separate)
• 4 carrots, peeled and finely chopped
• Small bunch of basil (stalks finely chopped and leaves reserved)
• 2 garlic cloves, finely chopped

Other

• 1 tbsp olive oil
• 400g wholemeal pasta
• 75g low-fat crème fraîche
• 100g feta cheese, crumbled
• Salt, to taste
• Black pepper, to taste (optional)

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Instructions

1. Boil the beetroot: Bring a large pan of salted water to a boil over high heat. Add the beetroot chunks and boil for 5 minutes. Use a slotted spoon to transfer the beetroot onto a plate, leaving the cooking water in the pan; set the pan aside for later use.
2. Sauté the vegetables: Heat olive oil in a large frying pan over medium heat. Add the finely chopped onions, celery, and carrots, and cook for about 8 minutes until softened. Add the finely chopped basil stalks, celery tops, and garlic, frying for an additional 30 seconds to release their aroma.
3. Cook the pasta: Add the wholemeal pasta to the reserved beetroot cooking water. Simmer for 13-15 minutes, or until the pasta is cooked but still has a slight bite. Drain the pasta, reserving 200ml of the pasta water, then return the pasta to the pan.
4. Prepare the beetroot sauce: In a food processor, combine the boiled beetroot, half of the sautéed vegetables, most of the basil leaves, and the crème fraîche. Blitz until smooth, gradually adding the reserved pasta water to loosen the mixture into a thick sauce.
5. Combine and serve: Stir the beetroot sauce through the pasta along with the remaining sautéed vegetables. Season with salt and pepper to taste. Divide the pasta among serving bowls, crumble the feta over the top, scatter with the remaining basil leaves, and grind over some black pepper if desired.

Notes

• Reserve some of the basil leaves and celery tops for garnish to add freshness and color to the finished dish.
• If you prefer a thinner sauce, add more reserved pasta water gradually until you reach your desired consistency.
• This dish pairs well with a crisp green salad or crusty wholemeal bread.
• Use low-fat crème fraîche and wholemeal pasta to keep the dish lighter and healthier.
• Adjust seasoning as needed, especially after adding the feta, which can be salty.

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

Keywords: beetroot pasta, feta pasta, vegetarian pasta recipe, wholemeal pasta dish, creamy beetroot sauce, healthy pasta, Mediterranean vegetarian meal