Creamy Beetroot Feta Pasta

A vibrant and nutrient-rich pasta dish with a creamy beetroot sauce that is easy to prepare in under 30 minutes.

Scale

300g pasta of your choice

2 medium-sized fresh beetroot

100g feta cheese

3 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon lemon juice

1 cup vegetable broth

Salt and pepper (to taste)

Fresh herbs (for garnish)

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Prepare the beetroot by peeling and cutting into cubes. Boil until tender, about 10-12 minutes.
Cook the pasta according to package instructions in a pot of salted boiling water.
In a skillet, heat olive oil and sauté minced garlic until fragrant, about 1-2 minutes.
Blend the cooked beetroot, garlic, feta cheese, lemon juice, and vegetable broth until smooth.
Combine the cooked pasta with the beetroot sauce and toss gently to coat.
Season with salt and pepper as needed and serve immediately, garnished with fresh herbs.

Substitute feta with tofu feta for a vegan option. Whole wheat pasta can be used for added fiber.