Vibrant Beetroot Pasta with Creamy Feta & Toasted Walnuts
1 hour 45 minutes
943 reads
About Vibrant Beetroot Pasta with Creamy Feta & Toasted Walnuts
This vibrant beetroot pasta recipe is a delightful fusion of earthy sweetness and creamy richness. Whole grain spaghetti adds a boost of fiber and magnesium, creating a wholesome and satisfying meal perfect for any time of day.The vibrant color of the roasted beets is stunning, making this dish as beautiful as it is delicious. Toasted walnuts add a satisfying crunch, while crumbled feta cheese lends a creamy, salty counterpoint to the earthy beets.A hint of red pepper flakes adds a subtle warmth, elevating the flavors to a new level. This recipe is easily customizable to your spice preference – feel free to adjust the amount of red pepper flakes to your liking!
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Recipe Time & More
Prep30 minutes
Cook1 hour 15 minutes
Total1 hour 45 minutes
Ingredients
For the Roasted Beets
For the Beet Pesto
- 1/4 cup Walnut toasted
- 1 tbsp Sundried Tomato chopped, oil-packed
- 1/4 tsp Pepper Flake or to taste, red
- 1/2 tsp Salt or to taste
- 2 tbsp Olive Oil
For the Pasta
- 12 oz Spaghetti whole grain
- 1/2 cup Feta Cheese crumbled
- 1.5 sprigs Parsley chopped, for garnish, fresh
- Freshly Ground Black Pepper Pepper black, to taste
Instructions
Roast the Beets
- Preheat oven to 425°F (220°C). Toss the beets with 1 tablespoon olive oil and 1/2 teaspoon salt. Wrap tightly in foil and roast for 1 hour, or until tender. Let cool, then peel and chop.
Make the Beet Pesto
- In a food processor, combine the roasted beets, toasted walnuts, sundried tomatoes, red pepper flakes, 1/2 teaspoon salt, and 2 tablespoons olive oil. Pulse until a coarse paste forms.
Cook the Pasta
- Cook spaghetti according to package directions in salted boiling water. Reserve about 1/2 cup of pasta water before draining.
Combine and Serve
- Add the cooked pasta to the pot. Stir in the beet pesto, adding reserved pasta water as needed to create a creamy sauce. Season with freshly ground black pepper to taste. Serve immediately, topped with crumbled feta cheese, a drizzle of olive oil, and fresh parsley.
Recipe Notes
Expert Tips
- For extra flavor, add a clove of roasted garlic to the beet pesto.
- If you don't have sundried tomatoes, you can use 1/4 cup of finely chopped fresh tomatoes instead.
- To toast the walnuts, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly browned.
- Adjust the amount of red pepper flakes to your preferred level of spiciness.
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Recipe Nutrition
Calories: 174kcalCarbohydrates: 2gProtein: 2gFat: 18gPolyunsaturated Fat: 5.4gMonounsaturated Fat: 10.8gSodium: 855mgFiber: 1gSugar: 1g
Parinaaz Marolia
Articles: 58
4 Comments
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This is delightful! Thanks for the recipe.
Such a great recipe! Can’t wait to try it.
Such a beautiful dish! Can’t wait to try it.
Absolutely scrumptious! Thanks for the recipe.