Description

This vibrant and delicious Pink Sauce Pasta is a delightful blend of beetroot and feta, making it a unique and healthy meal option. Perfect for pasta lovers looking to try something new!

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).
In a baking dish, combine the chopped beetroot, shallots, and whole garlic cloves. Drizzle with olive oil and season with salt, pepper, and chilli flakes.
Roast the vegetables in the oven for 25-30 minutes, until tender.
Meanwhile, cook the rigatoni according to package instructions until al dente. Reserve some pasta water.
Once the vegetables are done, remove from the oven and allow to cool slightly. Then blend them in a food processor with lemon juice and feta until smooth.
Mix the sauce with the cooked rigatoni, adding reserved pasta water as needed to reach your desired consistency.
Serve topped with reserved crumbled feta and fresh basil or mint if desired.
For the broccoli, steam it until bright green and tender-crisp.

Notes

For an extra kick, you can add more chilli flakes or even a pinch of smoked paprika to the sauce. The dish can be served warm or at room temperature.

Prep Time: 20
Cook Time: 30
Category: Main Course
Method: baking
Cuisine: Italian

Nutrition

Serving Size: 1 plate (~1/4 of recipe)
Calories: 400 kcal
Sugar: 7 g
Sodium: 550 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 6 g
Protein: 15 g
Cholesterol: 35 mg

Keywords: Pink Sauce Pasta, beetroot pasta, vegetarian pasta, feta pasta, healthy pasta recipes