Beetroot Pasta With Feta
Pasta is a world-renowned comfort food, right? But it can be equally healthy and nutritious, making a perfect weeknight dinner when you want something quick but good-for-you! And that's where this Beetroot and Feta Pasta recipe comes in. Earthy pink beets pair well with salty feta and buttery pecans, giving you a perfectly balanced vegetarian pasta dish that comes together in under 20 minutes!
Equipment
Ingredients
For the pasta
- 200 g pasta
- 150 g cooked beetroot
- 1 garlic clove
- 20 ml extra virgin olive oil
- 2-3 tablespoon water to loosen the sauce
- a pinch of salt
- 60 g fresh spinach
- 80 g feta cheese
For the pecan drizzle
- 30 g pecan nuts
- ½ garlic clove
- 2-3 tablespoon extra virgin olive oil
- a pinch of salt
Instructions
- Cook the pasta following the instructions on the packet.
- In the meantime, make the pecan drizzle. In a small pan, toast the pecans, just until slightly browned and smell nutty. Tip them into a pestle and mortar to cool down slightly. Add half a clove of chopped-up garlic, a pinch of salt and 2-3 tablespoon of olive oil. Then grind everything into a coarse nutty drizzle.
- To make the beetroot sauce for pasta, place the beetroot, garlic, olive oil, 2 tablespoon of water and a pinch of salt into a food processor. Blitz it to a smooth paste.
- Drain the pasta and put it back into the pan it was cooking in. Pour in the beet sauce and stir on low heat just enough for the sauce to warm through (it will take less than a minute).
- Serve the beet pasta on a bed of fresh spinach (the heat of the pasta will gently wilt it). Crumble feta cheese on top and spoon the pecan drizzle all over.
Video
Nutrition
Calories: 727kcalCarbohydrates: 89gProtein: 25gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gCholesterol: 21mgSodium: 447mgPotassium: 705mgFiber: 7gSugar: 10gVitamin A: 2846IUVitamin C: 13mgCalcium: 78mgIron: 3mg
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