Today I made pasta with pink beetroot and feta cream. It’s one of those dishes that makes you smile as soon as you see it, with its bright, inviting color, almost like it came from a painter’s palette. But it’s not only pretty: it’s also tasty, creamy and flavorful, with the sweetness of the beetroot perfectly paired with the salty, tangy feta. A simple, quick recipe ideal for surprising guests or treating yourself to a special lunch even on ordinary days.
Here are some ideas for using beetroot, both in sweet and savory recipes.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, All seasons
Ingredients for pasta with beetroot and feta cream
- 11 oz pasta
- 1 cup precooked beetroot (precooked)
- 1/2 cup feta (plus extra to crumble on top)
- as needed water (pasta cooking water)
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch garlic powder
- as needed thyme (leaves)
Tools
- 1 Pot
- 1 Immersion blender
- 1 Bowl
- Knives
Preparation of pasta with beetroot and feta cream
First, put a pot of water on the heat to cook the pasta. When the water boils, add the pasta and let it cook. Meanwhile, while the pasta is cooking, you can prepare the sauce.
In a bowl combine the feta and beetroot cut into pieces. Season with salt, pepper and garlic powder. Then blend everything, gradually adding the cooking water, until you obtain a smooth and creamy sauce, but not too thick.
After cooking the pasta, drain and dress it with the sauce. When serving, sprinkle extra crumbled feta on top and add a few thyme leaves. It’s ready in under 30 minutes and perfect for a light but impressive lunch.
TIPS AND NOTES
🧀 Feta substitutes (not vegan)
Grated ricotta salata: milder but with a similar texture.
Fresh goat cheese: has a tangy note that recalls feta.
🌱 Vegan version: feta alternatives
Marinated tofu: cut tofu into cubes and marinate with lemon juice, olive oil, salt, oregano and a pinch of apple cider vinegar. After a few hours it will have a flavor similar to feta.
Vegan feta-style cheese: there are excellent commercial products made from cashews, almonds or fermented coconut.
🌟 Garnish and serving ideas
1. Crunchy toppings
Toasted nuts (or hazelnuts, almonds): coarsely chopped to contrast the creaminess.
Pumpkin or sunflower seeds: toasted in a pan with a pinch of salt.
Flavored breadcrumbs: sautéed with oil, garlic and lemon zest.
2. Fresh herbs
Mint: for a fresh, aromatic touch.
Parsley or basil: finely chopped for color and aroma.
Chives: thinly sliced for a delicate flavor.
3. Acidic or sweet notes
Lemon zest: grated on top to brighten the dish.
Balsamic glaze: a few drops for a sweet-tart contrast.
Pomegranate: fresh seeds for color, crunch and sweetness.
🍷 Recommended wines
1. Fresh, fruity rosé
Type: Cerasuolo d’Abruzzo, Chiaretto del Garda, Etna Rosato
Why: the color recalls the pink cream and the fresh, fruity taste pairs well with the sweetness of beetroot.
2. Aromatic, mineral white
Type: Sauvignon Blanc, Vermentino, dry Gewürztraminer
Why: the freshness and acidity help balance the creaminess of the dish and cleanse the palate.
3. Dry sparkling wine
Type: Franciacorta Brut, Prosecco Extra Dry
Why: the bubbles add liveliness and make the dish even more festive.
🥤 Non-alcoholic drinks
Lemon and mint flavored water: refreshing and aromatic, perfect to accompany the beetroot’s sweetness.
Raspberry or hibiscus iced tea: slightly tart, with a color that recalls the dish.
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