Go Back Email Link
–+ servings
Beetroot and Feta Pasta

Beetroot and Feta Pasta

by Jay Wadams

Jay Wadams - Cook, Author and Photographer. Owner daysofjay.com
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.
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

Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com

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.

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