Beetroot and Feta Pasta

Bursting with colour and the sweet earthy flavour of fresh beetroot, this delicious recipe for Beetroot and Feta Pasta is sure to impress. It’s a lovely vegetarian meal and so quick and simple to prepare.

I always think that we eat with our eyes, as well as our mouths, so I love cooking recipes that are bright and beautifully coloured.

Beetroot and Feta Pasta is so brilliantly colourful and bursting with flavour, it’s a lovely light and unique pasta dish. Sweet, earthy beetroot is boosted with zingy lemon, salty feta cheese and fresh herbs in this simple, but delicious vegetarian pasta.

Beetroot and Feta Pasta in a white bowl, topped with toasted nuts and feta cheese

Beetroot as a pasta sauce?

Yes, really! This pasta flavour combo has been floating around for a few years and let me tell you, beetroot pasta sauce is so good! It’s also incredibly quick to make – the whole recipe comes together in the time it takes the pasta to cook. Did I mention it is stunning to look at too?

So how does it work?

Simple. You cook some pasta (spaghetti or linguine is best, though it will work with all types) until it is just al dente. Toss it with onion, garlic and beetroot along with the magic ingredient, the starchy pasta cooking water which makes it all come together, and you’re basically done.

Loaded up with lemon, lots of fresh herbs and topped with toasted nuts, Beetroot and Feta Pasta is incredibly satisfying.

What sort of beetroot do I need to make this pasta?

This is where this recipe is super quick and an excellent cupboard standby. I like to use vacuum-sealed beetroot, readily available in many supermarkets. They keep for ages in the fridge and mean this dish comes together in minutes.

If you happen to have some lovely fresh beetroot you can go ahead and boil that up instead.

What to serve with Beetroot and Feta Pasta?

This recipe is really an all-in-one meal. If you fancy, you could serve it with a simple salad of rocket/arugula, thinly sliced pear, Parmesan cheese and a balsamic dressing. Yum!

Bonus points: Beetroot is so good for you!

Not only are they beautiful, but beetroots are also full of natural goodness and an excellent source of potassium, iron and manganese. They’ve also got loads of folate which is great for the heart.

As it is the beets which provide the natural colour in this recipe, the colour of the finished dish will vary depending on your exact beetroot. Don’t worry if it is a different shade of red or pink, it will still taste delicious!

A picture of Beetroot and Feta Pasta in a white bowl, topped with toasted nuts and feta cheese

FREQUENTLY ASKED QUESTIONS

Can I use canned or tinned beetroot to make Beetroot and Feta Pasta?

Canned or tinned beetroot is usually preserved in a lot of vinegar and sugar, which will change the flavour of the finished dish. It is technically possible, but I’d recommend using vacuum packed or freshly cooked beetroot instead.

I don’t drink alcohol, can I leave it out of this recipe?

Of course! Use two tablespoons of apple cider vinegar instead of the wine.

Can I make Beetroot and Feta pasta in advance?

This pasta is best fresh and is very quick to make. Of course, you can reheat it if you have leftovers or are taking it to work.
If you are looking for a vegetarian meal to make in advance, give my friend Sabine’s fabulous Pumpkin Seed Lasagne a try.

My pasta came out lighter / darker than the one in the pictures – is that right?

Every time I make this pasta it comes out a different colour! That’s the beauty of using a natural food dye such as the one in beetroot. It can run the range from pale pink to dark magenta and everything in between. Don’t worry, it’s all delicious!

A picture of Beetroot and Feta Pasta in a white bowl, topped with toasted nuts and feta cheese

Beetroot and Feta Pasta Recipe

Beetroot and Feta Pasta

Beetroot and Feta Pasta

Jay Wadams
Bursting with colour and the sweet earthy flavour of fresh beetroot, this delicious recipe for Beetroot and Feta Pasta is sure to banish any winter blues. It’s a lovely vegetarian meal and so quick and simple to prepare.
4.72 from 14 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serves 2

Ingredients
 

  • 2 Tbsp pinenuts
  • 50 g walnuts, chopped
  • 250 g dried spaghetti or linguine pasta
  • 2 Tbsp olive oil
  • 1 red onion, finely diced
  • 2 fat garlic cloves, diced
  • 2 tsp dried oregano
  • 250 g cooked beetroot, approx 2 medium, diced (see note)
  • 50 ml white wine
  • 125 g feta cheese, crumbled
  • 3 sprigs fresh dill, chopped
  • 1 bunch fresh parsley, chopped
  • juice of 1 lemon
  • sea salt and black pepper

Instructions
 

  • TOAST THE NUTS: Toast the nuts in a small frying pan (without any oil) until lightly browned. Pour onto a plate and set aside.
  • COOK THE PASTA: Bring a large saucepan of water to a boil, season generously with salt, then cook the pasta until just al dente. Reserve 125ml / ½ a cup of the cooking water, draining the rest.
  • SAUTÉ THE ONION: While the pasta is cooking, heat the oil in a large frying pan. Gently cook the onion for 3 minutes, until starting to soften, then add the garlic and oregano to the pan.
  • MAKE THE SAUCE: Add the beetroot and white wine to the frying pan and stir to combine. Add the pasta and the reserved pasta water to the pan and toss until the pasta is well coated and any water has evaporated.
  • SERVE: Divide the pasta between two warmed plates, top with feta, dill and parsley and squeeze over plenty of lemon juice. Serve immediately.

Notes

For best results, use pre-cooked, vacuum-sealed beetroot. If you have fresh beetroot it will need to be boiled and peeled before using. Tinned or canned beetroot is preserved with a lot of vinegar and sugar and is not entirely suitable for this recipe.

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Nutrition

Serving: 1bowl | Calories: 1082kcal | Carbohydrates: 120g | Protein: 34g | Fat: 53g | Saturated Fat: 13g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 18g | Cholesterol: 56mg | Sodium: 839mg | Potassium: 1157mg | Fiber: 11g | Sugar: 15g | Vitamin A: 2738IU | Vitamin C: 50mg | Calcium: 440mg | Iron: 6mg
Tried this recipe?Leave a review or a star rating and let me know how it was! Use the hashtag #daysofjay on Instagram so I can see your delicious creations.
Course | Main Event
Cuisine | European


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Jay Wadams
Jay Wadams

Jay Wadams is a cookbook author, food photographer and Le Cordon Bleu Gastronomy and Nutrition graduate. Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.

Articles: 337

One comment

  1. 4 stars
    “1 red onion, diced” – some red onions can be double or triple the size of others. I really find it more helpful when recipes give at least approximate weight or volume measurements. (I’m just prepping to make this recipe right now – I ended up using about 1/3 of a large red onion: 4 oz or about 120 gms on my kitchen scale). I added mushrooms because I had them in the fridge and thought they could work well with the other ingrediants: 4 1/2 oz (about 130 gms)

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