Beetroot & Feta Pasta Recipe
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.
- 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
Find it online: https://www.cheftara.com/beetroot-and-feta-pasta-recipe/
