Description
This creamy beetroot pasta sauce blends earthy beets with aromatic garlic, offering a vibrant and nutritious twist on comfort food.
Ingredients
Scale
- 8 ounces Pasta (penne or macaroni) (Choose whole wheat for more fiber.)
- 2 medium Beetroot (Roasted for enhanced flavor.)
- 2 cloves Garlic (Freshly minced.)
- 1 cup Feta or Paneer (Substitute with silken tofu for vegan.)
- 2 tablespoons Lemon Juice (Adjust to taste.)
- 1 teaspoon Salt
- 1 teaspoon Black Pepper (Add chili flakes for spice if desired.)
- 2 tablespoons Olive Oil (For sautéing.)
- 1 tablespoon Fresh Herbs (Basil or Parsley) (For garnish.)
- ½ cup Crumbled Feta (Optional for extra creaminess.)
Instructions
- Prep Beets: Wash, peel, and chop the beetroots. Sauté minced garlic in olive oil for 30-40 seconds until fragrant, then add beets and sauté for an additional 1-2 minutes. Season with salt, cover, and simmer with water until fork-tender, about 13-15 minutes. Alternatively, roast beets in the oven at 200°C/400°F for 25-30 minutes for deeper flavor.
- Cook Pasta: Bring a large pot of salted water to a boil and add pasta. Cook according to package instructions until al dente, then save ½ cup of the pasta cooking water before draining.
- Blend Sauce: In a blender, combine cooked beets, sautéed garlic, feta, lemon juice, and a splash of reserved pasta water. Blend until smooth and creamy, adjusting texture as needed.
- Combine: Return drained pasta to pot and toss with beet sauce. If sauce is too thick, gradually add more reserved pasta water until achieving desired consistency. Season with salt and pepper, garnish with crumbled feta and fresh herbs if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop and Blender
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 30 mg