The BEST Pink Beetroot Feta Pasta Recipe

Introduction

This vibrant pink sauce pasta features roasted beetroot and creamy feta, creating a beautiful and flavorful dish that’s as eye-catching as it is delicious. It’s an easy recipe that brings a fresh twist to your pasta night, perfect for impressing guests or treating yourself.

Ingredients

• 250 g beetroot, washed thoroughly and chopped
• 200 g feta, some reserved for crumbling
• 300 g shallots, peeled and sliced in half
• 6 garlic cloves, skin removed and left whole
• ½ lemon, juiced
• 300 g rigatoni
• 1 tbsp extra virgin olive oil
• Chilli flakes
• Salt and pepper
• Fresh basil or mint, for topping (optional)

Instructions

1. Step 1: Preheat your oven to 180°C (fan).
2. Step 2: Place the chopped beetroot, whole garlic cloves, and halved shallots on a baking tray. Drizzle with olive oil and sprinkle with salt, then cover the tray with foil and roast for 15 minutes.
3. Step 3: Remove the foil, add the feta to the tray, then cover again and roast for another 15 to 20 minutes until everything is tender.
4. Step 4: While the vegetables roast, cook the rigatoni according to the packet instructions, subtracting one minute from the suggested time. Drain the pasta, reserving a good amount of the cooking water.
5. Step 5: Transfer the roasted beetroot, shallots, garlic, and feta to a blender. Add two ladles of the reserved pasta water and the lemon juice, then blend until smooth.
6. Step 6: Pour the blended sauce back into the pasta pan with the drained rigatoni. Cook over low heat, stirring gently until the sauce thickens to your preferred consistency.
7. Step 7: Serve the pasta topped with fresh basil or mint, a sprinkle of chilli flakes, and any leftover crumbled feta. Enjoy with a side of greens for a complete meal.

Tips & Variations

• For extra creaminess, stir in a splash of cream or a spoonful of Greek yogurt when blending the sauce.
• Add a handful of toasted pine nuts or walnuts on top for some crunch and nutty flavor.
• If you prefer a spicier dish, increase the amount of chilli flakes or add a pinch of smoked paprika.
• Swap rigatoni for penne or another tubular pasta to hold the sauce well.

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 extra pasta water to loosen the sauce if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen beetroot instead of fresh?

Yes, you can use frozen beetroot. Thaw and drain it well before roasting to avoid excess moisture in the sauce.

Is this recipe suitable for vegetarians?

Absolutely. The dish uses feta cheese and no meat, making it a perfect vegetarian option.

The BEST Pink Beetroot Feta Pasta Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 56 reviews

This vibrant Pink Sauce Pasta combines roasted beetroot, creamy feta, and tender rigatoni to create a stunning and flavorful dish. The roasted vegetables are blended into a smooth, tangy sauce with a hint of garlic and lemon, offering a deliciously unique alternative to traditional pasta sauces. Perfect for a nourishing weeknight dinner or when you want to impress with minimal effort.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 250 g beetroot, washed thoroughly and chopped
• 300 g shallots, peeled and sliced in half
• 6 garlic cloves, skin removed and left whole

Dairy

• 200 g feta cheese, some reserved for crumbling

Pasta

• 300 g rigatoni

Others

• ½ lemon, juiced
• 1 tbsp extra virgin olive oil
• Salt and pepper to taste
• Chilli flakes to taste
• Fresh basil or mint for garnish (optional)

Instructions

1. Preheat the oven: Set your oven to 180°C (fan-assisted) to prepare for roasting the vegetables.
2. Roast vegetables: Place the chopped beetroot, garlic cloves, and halved shallots on a baking tray. Drizzle with extra virgin olive oil and season generously with salt. Cover the tray tightly with foil and roast in the oven for 15 minutes.
3. Add feta and continue roasting: Remove the foil, add the feta cheese to the tray, then cover again with foil. Roast for an additional 15-20 minutes until the vegetables and feta are tender and cooked through.
4. Cook the pasta: While the vegetables roast, cook the rigatoni in salted boiling water following the package instructions minus one minute for al dente texture. Drain the pasta, reserving a generous amount of the pasta cooking water.
5. Blend the sauce: Transfer the roasted vegetables and feta from the tray into a blender. Add two ladles of reserved pasta water and the juice of half a lemon. Blend until you achieve a smooth, creamy sauce.
6. Combine and heat: Pour the blended pink sauce into the pan with the drained rigatoni. Cook over low heat to allow the sauce to thicken slightly and coat the pasta evenly.
7. Serve: Plate the pasta and garnish with a sprinkle of fresh mint or basil, reserved crumbled feta, and a pinch of chilli flakes if desired. Serve with a side of greens for balance.

Notes

• If you prefer a spicier dish, increase the amount of chilli flakes to taste.
• Reserve some feta for garnish to add extra texture and flavor at the end.
• The sauce thickens as it cools, so serve immediately for the creamiest texture.
• Can be made gluten-free by substituting rigatoni with gluten-free pasta.
• Use fresh lemon juice for the best tangy flavor.

Keywords: Pink Sauce Pasta, Beetroot Pasta, Feta Pasta, Roasted Vegetable Pasta, Creamy Beetroot Sauce, Vegetarian Pasta Recipe