Description
Easy to make, delicious, gorgeous pink pasta made with beetroots, garlic and feta (or paneer). A healthy, kid-friendly vegetarian pasta recipe that can easily be made vegan.
Ingredients
- Pasta (uncooked) – 2 cups (170 g / 6 oz)
- Beetroots – 1 large or 2 small (170 g / 6 oz)
- Feta cheese or Paneer – 100 g (3.5 oz)
- Garlic cloves (chopped) – 2 to 3
- Olive oil – 2 tsp
- Lemon juice – 1 tbsp
- Salt – 1/2 tsp (to taste)
- Crushed black pepper – 1/2 tsp (to taste)
- Fresh basil or cilantro – for garnish
Instructions
- Wash, peel and roughly chop the beetroots.
- Heat olive oil in a pan, add garlic and sauté for 30–40 seconds.
- Add beets and a pinch of salt. Sauté for 1–2 minutes, add 1 tbsp water, cover and cook for 13–15 minutes until fork tender.
- Meanwhile, cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water and drain.
- Add cooked beets, garlic, feta (or paneer), lemon juice and 2–3 tbsp pasta water to a blender. Blend until smooth and creamy.
- Add cooked pasta back to the pot, pour beetroot sauce over it and sprinkle black pepper.
- Toss gently, adding more pasta water if needed to adjust consistency.
- Garnish with crumbled feta and fresh herbs before serving.
Notes
- This recipe is vegetarian and can be made vegan using silken tofu or soaked cashews with nutritional yeast.
- Use pasta water while blending for a smooth, velvety sauce.
- Add spinach, broccoli or chickpeas for extra nutrition.
- Best served fresh; leftovers can be refrigerated for 1–2 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Pasta
- Method: Boil, Blend
- Cuisine: Italian-Inspired