Can I use raw beets instead of pre-cooked in the pasta?

Yes, you can roast your own beets here - just keep in mind it'll add quite a bit of time to the recipe. That's why I prefer pre-cooked beets, especially for a quick weeknight meal. But if you'd like to roast them yourself: - Wrap two large beets tightly in foil and roast them at 400F (200C) for about 50 minutes. Check them towards the end - you should be able to easily slide a knife all teh way through. If you feel any resistance, pop them back into the oven for a little longer. - Once they're tender and cool enough to handle, the skins should easily slip off if you rub them with your hands. If the skins don't come away easily, they need a bit more time in the oven.

Can I use Greek yogurt instead of cream cheese in the sauce?

I don't recommend it. Greek yogurt tends to split when heated , which can make the sauce grainy when you toss it with hot pasta. But, you can swap it with something else: - Sour cream - Crème fraîche - Ricotta - Heavy cream - A plant-based cream cheese or cream alternative. These will all give you a smooth, silky sauce.

Can I make the beet pasta in advance?

This pasta is best served right away. As it sits, the pasta keeps absorbing the sauce, which can make it bloated and change the texture. But, it's still totally fine to eat later (and I absolutely do!) If you're serving the pasta to guests, the best option is to make the pink beet sauce ahead of time , then cook the pasta fresh and toss everything together right before serving. The sauce itself will keep well in an airtight container in the fridge for up to 5 days .

Does the beet pasta taste earthy?

It really doesn't! The beets give the sauce a nice, gentle sweetness (and that beautiful color), but the other ingredients balance everything so it doesn't taste overly earthy. Even if you think you don't like beets I really urge you to try this one out.

Quick Pink Beet Pasta with Feta

Name: Quick Pink Beetroot Pasta with Feta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: mediterranean
Ingredients: 200g/7oz feta cheese; 2 tablespoons cream cheese; 2 large ready-cooked beetroot (not beetroot in vinegar); 2 garlic cloves; 1 tablespoon lemon juice; ½ teaspoon salt; 1 tablespoon olive oil; 400g/14oz pasta of your choice; 1/3 cup grated parmesan cheese; 1 tablespoon dukkah; Handful of fresh thyme leaves

Description

You only need a handful of everyday ingredients to make the most gloriously vibrant, pink pasta of dreams. Pre-cooked beetroot cuts the prep time right down so you can have this on the table in 15 minutes. Blitzed with feta, cream cheese and garlic, it makes a serious statement at the table.

Ingredients

Units Scale

200g/7oz feta cheese
2 tablespoons cream cheese
2 large ready-cooked beetroot (not beetroot in vinegar)
2 garlic cloves
1 tablespoon lemon juice
1/2 teaspoon salt
1 tablespoon olive oil
400g/14oz pasta of your choice
1/3 cup grated parmesan cheese
1 tablespoon dukkah
Handful of fresh thyme leaves

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Instructions

Cook your pasta. Fill a large pot with enough water to come halfway up the sides, then add 1 tablespoon of salt. Set over high heat and bring to a boil. Once it’s boiling, add your pasta and cook until al dente (cooked, but still firm to the bite). Depending on the pasta you’ve chosen, this should take around 8 minutes (use your pasta packet for exact timing instructions).
Make the pink beetroot sauce. While the pasta cooks, add all but 1 tablespoon of your feta to a small food processor, food chopper or blender, along with the cooked beetroot, 2 tablespoons cream cheese, 2 garlic cloves, 1 tablespoon lemon juice, 1/2 teaspoon of salt and 1 tablespoon of olive oil. Blitz into a super smooth sauce, scraping down the sides of the bowl a couple of times to ensure it’s all mixing properly. Taste, then add a little more salt if needed.
Combine the pasta and sauce. Scoop out 1 cup of pasta cooking water, then drain your cooked pasta. Transfer it back into the now dry pan. Pour the pink sauce on top, then add 1/4 cup of the pasta cooking water. Set it back on the stovetop, and turn the heat to low. Toss the pasta through the sauce, making sure each piece is well coated. Sprinkle over the parmesan, then toss to combine again as the cheese melts into the sauce. Add a little more pasta water if it’s looking a bit thick at this point – you want your pasta in the pan to be saucier than you’d like to serve it – as pasta sits it continues to absorb liquid. This means that if you keep your sauce looser in the pan, by the time you transfer it to your plate, garnish and serve, the sauce will be at the perfect consistency.
Garnish and serve. Divide the pasta between plates, then crumble over the set-aside feta. Finish with the dukkah and thyme leaves, then serve right away.

Notes

STORAGE INSTRUCTIONS: Like the majority of pasta dishes, this one is best served right after cooking. You can make it ahead and reheat it (it’ll be fine for a couple of days in the fridge), but the texture won’t be the same. The pasta will absorb the liquid as it sits, making it soft and bloated. You can however, make the pink beetroot sauce in advance (it last 5 days in the fridge), then just cook your pasta and mix through the sauce when you’re ready.

INGREDIENT NOTES: Use fresh pasta for an even quicker meal – that generally only takes a couple of minutes to cook. If you do, make the pink sauce before you cook your pasta and then get ready to mix. Swap the cream cheese for sour cream, creme fraiche or regular heavy cream in the pink sauce if you like – I’d avoid Greek yogurt as it will split when it heats up and will make your sauce grainy. Crispy bacon scattered on top would also be a lovely little garnish, as would marinated feta or marinated mozzarella balls.

I promise the sauce doesn’t taste strongly of earthy beetroot if you’re worried – it just brings a lovely sweetness that contrasts beautifully with the salty feta and creamy cream cheese – and of course, the glorious colour.

Prep Time: 5
Cook Time: 10
Category: pasta
Method: stove top
Cuisine: mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 619
Sugar: 9.8g
Sodium: 944.4mg
Fat: 20.1g
Saturated Fat: 10.9g
Unsaturated Fat: 7.6g
Trans Fat: 0g
Carbohydrates: 84.6g
Fiber: 5.2g
Protein: 24.3g
Cholesterol: 56.6mg