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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
