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Quick Pink Beetroot Pasta with Feta

A vibrant and flavorful pasta dish featuring creamy feta, sweet beetroot, and a silky sauce, perfect for busy weeknights or gatherings.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 200 g feta cheese Creamy cheese that adds a salty richness.
  • 2 tablespoons cream cheese For an ultra-smooth texture.
  • 2 large ready-cooked beetroot Not in vinegar; contributes sweetness and color.
  • 2 cloves garlic Aromatic, enhances flavor.
  • 1 tablespoon lemon juice Brightens the dish.
  • ½ teaspoon salt To balance flavors.
  • 1 tablespoon olive oil Adds depth of flavor.
  • 1/3 cup grated parmesan cheese Enhances sauce with umami.
  • 1 tablespoon dukkah Adds crunch and complexity.
  • 1 handful fresh thyme leaves Adds earthiness and brightness.
For the Pasta
  • 400 g pasta of your choice Choose a shape you love, like spaghetti or penne.

Method
 

Preparation
  1. Fill a large pot with water to halfway and add 1 tablespoon of salt. Bring to a boil.
  2. Cook the pasta according to package instructions until al dente, about 8 minutes.
Making the Sauce
  1. In a blender, combine feta (reserve 1 tbsp), beetroot, cream cheese, garlic, lemon juice, salt, and olive oil. Blitz until smooth.
  2. Taste and adjust salt if necessary.
Combining Pasta and Sauce
  1. Scoop out 1 cup of pasta cooking water before draining the pasta.
  2. Drain pasta and return to the pot. Add the pink sauce and ¼ cup of reserved pasta water. Toss to coat.
  3. Sprinkle over parmesan cheese and toss until melted.
Serving
  1. Divide pasta among plates, crumble reserved feta on top, and sprinkle with dukkah and thyme. Serve immediately.

Notes

Use fresh ingredients for the best flavor. Reserved pasta water can be used to adjust the sauce consistency. Feel free to substitute herbs or add additional vegetables.