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Creamy Beetroot Feta Penne

A vibrant, creamy pink pasta dish made with blended earthy beetroots, tangy feta cheese, and garlic, perfectly coating penne pasta.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Sauce
  • 12 oz penne pasta
  • 2 medium beetroots cooked and peeled
  • 0.5 cup feta cheese crumbled, plus more for garnish
  • 2 cloves garlic roughly chopped
  • 0.25 cup olive oil extra virgin
  • 0.5 cup pasta water reserved from boiling
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper freshly ground
Garnish
  • 0.25 cup fresh parsley or chives finely chopped

Equipment

  • Large Pot
  • Food Processor or Blender
  • Colander
  • Measuring cups and spoons

Method
 

  1. Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente.
  2. Before draining the pasta, reserve 1/2 cup of the starchy cooking water. Drain pasta and set aside.
  3. In a blender, combine cooked beetroots, feta cheese, garlic, olive oil, salt, and pepper.
  4. Blend until smooth. Slowly add the reserved hot pasta water while blending until the sauce reaches a creamy consistency.
  5. Pour the pink beetroot sauce over the cooked pasta and toss gently until all the pasta is evenly coated.
  6. Serve immediately, garnished with extra crumbled feta cheese and freshly chopped parsley or chives.

Notes

You can use pre-cooked vacuum-packed beets to save time. Goat cheese can be used as a substitute for feta.