Description
A vibrant and nutritious pasta dish featuring roasted beetroots and creamy feta cheese, perfect for a weeknight dinner.
Ingredients
- Pasta (400g)
- Fresh Beetroots (2 medium-sized)
- Feta Cheese (150g)
- Garlic (2 cloves)
- Olive Oil (2 tablespoons)
- Lemon Juice (2 tablespoons)
- Salt and Pepper (to taste)
- Fresh Spinach (optional, 2 cups)
Instructions
- Preheat your oven to 200°C (390°F). Wrap the beetroots in foil and roast for about 30-40 minutes until tender or slice and boil until soft for around 20 minutes.
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, reserving a cup of pasta water before draining.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 2 minutes until fragrant.
- Once the beetroots are cooked, peel and chop them. Blend beetroots, sautéed garlic, crumbled feta, lemon juice, and reserved pasta water until creamy.
- Add drained pasta to the skillet with beetroot sauce. Toss to coat evenly, adding reserved pasta water until desired creaminess is reached.
- If using fresh spinach, stir it into the pasta right before serving.
- Plate the pasta, seasoning with salt and pepper. Serve and enjoy!
Notes
For vegan options, substitute feta with cashew cream or nutritional yeast. Avoid overcooking beets to maintain their color and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta, beetroot, feta, vegetarian, weeknight dinner, healthy recipe