ROASTED BEETROOT PASTA
This colourful roasted beetroot pasta is oh so pretty, and simple to make too.
Cubes of beetroot are roasted with feta and garlic before being blitzed into a flavoursome sauce.
Toss the sauce with cooked spaghetti and baby spinach, then top with crispy breadcrumbs and fresh basil – yum!
This is a loose take on the TikTok tomato and feta pasta recipe that’s being doing the rounds recently. How good is oven-baked feta?! Try not to eat it all up before making the sauce!!
Also, if you feel like adding some meat, pan fried chorizo or hot smoked salmon are my recommendations.
ROASTED BEETROOT PASTA
This super simple beetroot pasta is oh so pretty. Cubes of beetroot are roasted with feta and garlic before being blitzed into a flavoursome sauce. Toss with spaghetti and top with crispy breadcrumbs - yum!
Ingredients
BEETROOT SAUCE
- 700 g fresh beetroot (1lb 9oz)
- 5 tsp olive oil, divided
- 5 cloves garlic
- 200 g feta cheese (7oz)
- 2 1/2 Tbsp lemon juice
- 3 sprigs fresh dill
BREADCRUMBS
- 2 slices bread (any type)
- 1/2 Tbsp olive oil
PASTA
- 300 g dried spaghetti (10.6oz)
- 80 g baby spinach (2.8oz)
- 2 handfuls fresh basil or mini leaf basil
Instructions
PREPARE SAUCE INGREDIENTS
Preheat oven to 190ºC (375ºF) fan bake and line a large oven tray with baking paper. Peel beetroot and dice into 1cm / 0.4in cubes. Add to tray, drizzle with 2 teaspoons oil, season with salt and pepper and toss to coat. Arrange in a single layer. Roast for 10 minutes.
Peel garlic and cut feta into 8 chunks. After 10 minutes, nestle garlic and feta between beetroot pieces and roast for a further 15-20 minutes, until beetroot is tender and feta is starting to brown around the edges. Remove from oven and leave to cool for a few minutes.
TOAST BREADCRUMBS
While beetroot cooks, use a food processor or blender to turn bread into coarse breadcrumbs. Heat oil in a large frying pan on medium. Toast breadcrumbs until golden and crisp. Remove from heat and season to taste.
COOK PASTA AND MAKE SAUCE
Bring a large saucepan of water to the boil. As soon as beetroot comes out of oven, add spaghetti to saucepan and boil for 10 minutes, until al dente.
Meanwhile, wipe out the processor/blender used to make breadcrumbs and add beetroot, garlic, feta, remaining 3 teaspoons oil, lemon juice and dill. Scoop out 1/3 cup pasta cooking water and add that too. Process until almost smooth. Season to taste.
Reserve 1/2 cup pasta water, then drain pasta well. Return to a low heat and add beetroot sauce, spinach and a splash of pasta water. Toss to combine.
SERVE
Divide pasta between warmed serving bowls. Top with breadcrumbs and basil. Serve immediately.
Recipe Notes
WINE MATCH: Pinot Noir or Sauvignon Blanc.
GLUTEN-FREE OPTION: Use gluten-free bread and gluten-free spaghetti.
INGREDIENT SWAPS / NOTES: If you really don’t like beetroot, orange kumara/sweet potato or pumpkin would be good alternatives. You can omit the dill in the sauce and replace with a large handful of fresh basil instead.
MAKE IT MEATY: Add some pan fried chorizo or flake hot smoked salmon on top of the pasta.
STORING AND REHEATING: Refrigerate pasta and reheat in the microwave. Breadcrumbs are best stored in an airtight container at room temperature and added just before serving. Add basil garnish just before serving too.
