Description
Easy to make, delicious and gorgeous pink beetroot pasta sauce made with beetroots, garlic and feta (or paneer). A healthy, kids-friendly vegetarian pasta perfect for quick weeknight meals and special occasions.
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 chop the beetroots. Heat olive oil in a pan, sauté garlic for 30–40 seconds. Add beets, a pinch of salt and sauté for 1–2 minutes. Add 1 tbsp water, cover and cook for 13–15 minutes until fork tender.
- Meanwhile, boil pasta in salted 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 into a smooth, creamy sauce.
- Add cooked pasta back to the pot. Pour beetroot sauce over it, add black pepper and toss gently.
- Add more pasta water if needed to adjust consistency. Garnish with crumbled feta and fresh herbs before serving.
Notes
- To make vegan, replace feta with silken tofu or soaked cashews and nutritional yeast.
- You can roast the beets instead of pan cooking for deeper flavor.
- Add spinach, broccoli or chickpeas to make it more wholesome.
- Pasta can be stored in the fridge for 1–2 days; add a splash of water while reheating.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Pasta
- Method: Boil, Blend
- Cuisine: International