Creamy Beet & Feta Pasta Sauce (with roast garlic)
This easy-to-make beet & feta pasta sauce is rich, creamy, and flavorful. Featuring tangy feta cheese, roast beets, and roast garlic, this pink pasta sauce is sure to be a hit with the whole family!
Over the years, I feel that beets have always gotten a bad wrap, at least they have for as long as I can remember. Beets have always been considered a ”healthy food” you know, the kind of food everyone talks about being healthy, and good for you, but only in a bad way.
And to be honest, I’ve never liked beets, though to be fair, I don’t really care for any food with an earthy flavor.
Nonetheless, beets have always been a food I’ve been drawn to. There is just something about their amazing and unique color that makes this vegetable so much fun to use in the kitchen. And though I have experimented with beets and beet-related recipes before, this is the first recipe featuring beets that I’ve ever shared.
This easy and delicious beet pasta sauce is not only flavorful, rich, and creamy, but it also tastes amazing, and is loads of fun to make and serve!
With its fun pink color(which was a pain to photograph, by the way), this recipe is sure to get everyone talking! This pasta dish is super fun to make with your kids or serve at dinner parties. It’s also a great recipe for Valentine’s Day and Easter!
This beautiful beetroot sauce is a great recipe to switch up your usual pasta night rotation and an easy way to add more vegetables to your weekly menu.
How To Make Beet & Feta Sauce
Ingreidents
- Beet roots, ends cut off and washed
- roast garlic
- Feta cheese, you can also use vegan feta cheese for this recipe!
- olive oil
- lemon juice
- sea salt & freshly ground black pepper
- pasta water
- short-cut pasta of choice.
Directions
Preheat the oven to 400 degrees F.
Place your washed beets on a rimmed baking sheet, drizzle with a little olive oil, and place in the oven. Bake for 40 minutes or until fork-tender. You can roast your garlic ahead of time, or roast it while you are roasting your beets.
Once the beets are tender, remove them from the oven and let them cool until they are cool enough to handle. Then, using a sharp knife, carefully peel the beets and chop each one into quarters. Set aside.
Bring a large pot of salted water to a boil over medium heat and cook your pasta to al dente according to the package instructions. Save 1/4-1/2 cup of pasta water, then drain and rinse the noodles under cold water(to prevent them from sticking), and return them to the pan off the heat.
In an upright blender or food processor, place your cooked beetroot, roasted garlic cloves, olive oil, lemon juice, crumbed feta cheese, and reserved pasta water. Blend on high speed until smooth and creamy(if needed, you can add more water to help thin the sauce out more). Season with salt and pepper, then pulse again. Taste and adjust the seasoning as needed.
Pour the beet sauce over your cooked pasta, and stir to combine. Heat slowly over low heat just until hot. Transfer to a serving dish and serve immediately.
Enjoy!
Recipe Notes
Any leftover pasta and sauce can be stored in an airtight container in the fridge for up to 3 days. This creamy pasta sauce can be made ahead of time and stored in an airtight container by itself in the fridge for up to 5 days.
I love to serve this pasta as if, but feel free to top your finished pasta with any of your favorite pasta toppings! Red onion, goat cheese, parmesan cheese, fresh herbs, fresh mint, fresh basil leaves, and even nutritional yeast are delicious.
Be Sure To Check Out These Homemade Pasta Sauces, too!
Cauliflower Alfredo Sauce Recipe
Creamy Miso Carrot Pasta Sauce
Creamy Beet & Feta Pasta Sauce
Ingredients
- 2 beets ends cut off and washed
- 1 head roast garlic
- 1 8 oz block feta cheese you can also use vegan feta cheese for this recipe!
- 1 tbsp olive oil +extra for roasted the beets
- 1/2 lemon juiced
- 1/2 cup pasta water
- sea salt & freashly ground black pepper to taste
- 1 lb. short-cut pasta of choice
Instructions
- Preheat the oven to 400 degrees F.
- Place your washed beets on a rimmed baking sheet, drizzle with a little olive oil, and place in the oven. Bake for 40 minutes or until fork-tender. You can roast your garlic ahead of time, or roast it while you are roasting your beets.
- Once the beets are tender, remove them from the oven and let them cool until they are cool enough to handle. Then, using a sharp knife, carefully peel the beets and chop each one into quarters. Set aside.
- Bring a large pot of salted water to a boil over medium heat and cook your pasta to al dente according to the package instructions. Save 1/2 cup of pasta water, then drain and rinse the noodles under cold water(to prevent them from sticking), and return them to the pan off the heat.
- In an upright blender or food processor, place your cooked beetroot, roasted garlic cloves, olive oil, lemon juice, crumbed feta cheese, and reserved pasta water.
- Blend on high speed until smooth and creamy(if needed, you can add more water to help thin the sauce out more). Season with salt and pepper, then pulse again. Taste and adjust the seasoning as needed.
- Pour the beet sauce over your cooked pasta, and stir to combine. Heat slowly over low heat just until hot. Transfer to a serving dish and serve immediately.
- Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
