Description
A vibrant and creamy beetroot and feta pasta dish that combines tender sautéed beetroot with rich heavy cream and tangy feta cheese, tossed with perfectly cooked penne or fusilli pasta. This delightful recipe offers a luxurious, colorful meal perfect for a comforting lunch or dinner, garnished with fresh herbs for an added burst of flavor.
Ingredients
Scale
Main Ingredients
- 2 medium Beetroots (Peeled and diced into small cubes)
- 300 grams Pasta (Penne or fusilli works perfectly)
- 150 grams Feta Cheese (Crumbled for easy mixing)
- 200 ml Heavy Cream (For a luxurious creamy sauce)
- 2 cloves Garlic (Minced for flavor)
- 1 tablespoon Olive Oil (For sautéing the beetroot and garlic)
- Salt and Pepper (To taste)
- 1 handful Fresh Herbs (Optional, for garnish)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Before draining, reserve one cup of the pasta water for adjusting the sauce later, then drain the pasta well.
- Sauté Beetroot: Heat olive oil in a skillet over medium heat. Add the diced beetroot and sauté for 5-7 minutes until the beetroot softens but remains tender.
- Add Garlic: Stir in the minced garlic and continue to sauté for another 1-2 minutes until the garlic is fragrant, taking care not to burn it.
- Simmer Cream: Pour the heavy cream into the skillet and let it simmer gently for about 5 minutes, allowing it to thicken slightly and meld with the beetroot flavor.
- Incorporate Feta: Stir the crumbled feta cheese into the sauce, allowing it to melt and create a creamy texture. If the sauce is too thick, gradually add reserved pasta water to reach desired consistency.
- Toss Pasta in Sauce: Add the cooked pasta to the skillet and toss thoroughly to coat the pasta evenly with the creamy beetroot and feta sauce. Heat through for an additional minute or two.
- Season and Garnish: Season the dish with salt and freshly ground pepper to taste. Garnish with fresh herbs such as parsley or basil if using.
- Serve: Plate the pasta immediately and enjoy this flavorful and visually stunning creamy beetroot and feta pasta delight.
Notes
- You can use penne or fusilli pasta, but any short pasta shape will work well to hold the sauce.
- If you prefer a lighter dish, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Fresh herbs like parsley, basil, or chives add a refreshing note and make the dish visually appealing.
- Make sure to reserve pasta water to adjust the sauce consistency without diluting the flavor.
- To add some texture, consider tossing in toasted pine nuts or walnuts as a garnish.
