Description
The BEST Pink Sauce Pasta brings together the sweetness of roasted beetroot and the creaminess of feta, creating a colorful dish that is both nutritious and delicious.
Ingredients
Scale
250 g beetroot
washed thoroughly and chopped
200 g feta
some reserved for crumbling
300 g shallots
peeled and sliced in half
6 garlic cloves
skin removed and left whole
½ lemon
juiced
300 g rigatoni
Top with basil or mint (Optional)
2 heads of broccoli
1 tbsp extra virgin olive oil
Chilli flakes
Salt and Pepper
Instructions
- Preheat your oven to 200°C (390°F). Place the chopped beetroot, shallots, and garlic on a baking tray. Drizzle with olive oil, season with salt, pepper, and chilli flakes, then roast for about 25-30 minutes until tender.
- While the vegetables are roasting, cook the rigatoni according to package instructions. Drain and set aside.
- Once the vegetables are roasted, let them cool slightly, then transfer to a blender. Add the feta cheese and lemon juice, blending until smooth.
- Combine the pasta with the beetroot sauce, adding a little pasta water if needed to reach the desired consistency.
- Serve topped with crumbled feta and fresh basil or mint. Steam or sauté the broccoli as a side dish.
Notes
Feel free to adjust the level of spice by adding more or less chilli flakes; you can also incorporate other vegetables if you wish.
- Prep Time: 20
- Cook Time: 30
- Category: Pasta
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 10 g
- Sodium: 640 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 55 mg
Keywords: Pink Sauce Pasta, Beetroot Pasta, Vegetarian Pasta, Easy Recipes, Healthy Pasta