Introduction

This vibrant Beetroot & Feta Pasta combines earthy roasted beetroot with creamy feta and fresh basil for a colorful and flavorful meal. It’s a simple yet impressive dish perfect for a wholesome weeknight dinner or a light lunch.

Beetroot & Feta Pasta Recipe - Recipe Image

Ingredients

2 large beetroots, peeled and roughly chopped into chunks
1 tbsp olive oil
2 onions, finely chopped
4 celery sticks, finely chopped, celery tops kept separate
4 carrots, peeled and finely chopped
1 small bunch of basil
2 garlic cloves, finely chopped
400g wholemeal pasta
75g low-fat crème fraîche
100g feta

Instructions

Step 1: Bring a large pan of salted water to a boil and add the beetroot chunks. Boil for 5 minutes, then remove the beetroot with a slotted spoon and set aside. Keep the beetroot cooking water for the pasta.
Step 2: Heat the olive oil in a large frying pan over medium heat. Add the onions, celery, and carrots, cooking for about 8 minutes until softened. Finely chop the basil stalks and celery tops, add them along with the garlic, and fry for 30 seconds more.
Step 3: Add the pasta to the beetroot water and simmer for 13–15 minutes until just cooked but still firm. Drain the pasta, reserving 200ml of the cooking water, then return the pasta to the pan.
Step 4: In a food processor, combine the cooked beetroot, half of the fried vegetable mixture, most of the basil leaves, and crème fraîche. Blitz until smooth. Gradually add the reserved pasta water until the sauce is thick but loose enough to stir through the pasta.
Step 5: Mix the beetroot sauce through the drained pasta along with the remaining fried vegetables. Season to taste. Divide the pasta between serving bowls, crumble feta on top, scatter remaining basil leaves, and add freshly ground black pepper if desired.

Tips & Variations

For a nuttier flavor, toast some walnuts or pine nuts and sprinkle them over the finished dish.
You can swap low-fat crème fraîche for Greek yogurt for a tangier twist.
Try adding a squeeze of lemon juice to brighten up the beetroot sauce.
If you don’t have a food processor, mash the beetroot and mix it with the finely chopped veggies and crème fraîche for a chunkier sauce.

Storage

Store any leftovers 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 if the sauce has thickened. The feta is best added fresh when serving to maintain its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different pasta types for this recipe?

Yes, wholemeal pasta is recommended for added fiber and flavor, but you can use any pasta shape you like. Just adjust the cooking time according to the pasta you choose.

Is it possible to prepare this dish in advance?

You can prepare the beetroot sauce and vegetable mixture ahead of time and refrigerate them separately. Cook and toss with pasta just before serving to keep the textures fresh.

Beetroot & Feta Pasta Recipe

Print Recipe

★★★★★

4.5 from 111 reviews

This Beetroot & Feta Pasta is a vibrant, wholesome dish that combines the natural sweetness of beetroot with the creaminess of low-fat crème fraîche and tangy feta cheese. Wholemeal pasta is cooked directly in the beetroot-infused water, enhancing the flavor while keeping it hearty and nutritious. Sautéed onions, celery, carrots, and fresh basil add depth and freshness, making it a perfect comforting yet healthful meal.

Author: Tara
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Mediterranean
Diet: Low Fat

Ingredients

Scale

Vegetables

2 large beetroots, peeled and roughly chopped into chunks
2 onions, finely chopped
4 celery sticks, finely chopped, celery tops kept separate
4 carrots, peeled and finely chopped
1 small bunch of basil (leaves and stalks separated)
2 garlic cloves, finely chopped

Other Ingredients

1 tbsp olive oil
400g wholemeal pasta
75g low-fat crème fraîche
100g feta
Salt, to taste (for pasta water)
Black pepper, to taste (optional, for serving)

Instructions

Boil the Beetroot: Bring a large pan of salted water to a boil over high heat. Add the beetroot chunks and cook for 5 minutes. Using a slotted spoon, transfer the beetroot to a plate, and keep the beetroot water aside for cooking the pasta.
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. Finely chop the basil stalks and celery tops, then add them along with the garlic to the pan. Fry for another 30 seconds to release the flavors.
Cook the Pasta: Add the wholemeal pasta to the beetroot water and simmer for 13-15 minutes, depending on the pasta type, until al dente.
Prepare the Beetroot Sauce: Drain the cooked pasta, reserving 200ml of the pasta water. Put the cooked beetroot, half of the fried vegetables, most of the basil leaves, and crème fraîche into a food processor. Blitz to a smooth consistency, gradually adding the reserved pasta water to loosen the sauce to a thick but pourable texture.
Toss and Serve: Return the drained pasta to the pan. Stir the beetroot sauce through the pasta along with the remaining fried vegetables. Season to taste with salt and pepper. Divide the pasta between bowls, crumble the feta over the top, scatter with the remaining basil leaves, and optionally grind some black pepper before serving.

Notes

Using wholemeal pasta increases the fiber content, making it more filling and nutritious.
You can substitute low-fat crème fraîche with Greek yogurt for a tangier flavor.
Reserve some pasta water to adjust the thickness of the sauce perfectly.
For a vegan version, omit the feta and crème fraîche and use plant-based alternatives.
The beetroot water used to cook the pasta adds extra flavor and color to the dish.

Keywords: beetroot pasta, healthy pasta recipe, vegetarian pasta, wholemeal pasta recipe, feta pasta, easy weeknight dinner, low-fat pasta dishes