Beetroot and Feta Pasta

Some dishes surprise you, and Beetroot and Feta Pasta is one of them. It’s bold in colour, balanced in flavour, and incredibly easy to make. The sweetness of beetroot pairs beautifully with the salty tang of feta, creating a creamy yet vibrant sauce that clings perfectly to the pasta. Even if beetroot isn’t your go-to ingredient, this dish might just change your mind. It’s quick, simple, and packed with fresh, wholesome ingredients that work in harmony to deliver something truly special.

Watch how I make this dish here.

Table of Contents

• Ingredient Breakdown
• Beetroot and Feta: The Perfect Pair
• Achieving the Creamiest Beetroot Sauce
• Choosing the Right Pasta
• Top it Up: Fresh Herbs and Crunch
• Customising Beetroot and Feta Pasta
• More Beetroot Recipes

Ingredient Breakdown

• Dried pasta: The base of the dish, perfect for absorbing the creamy beetroot sauce.
• Cooked beetroot (with its juices): Brings a natural sweetness and vibrant pink hue.
• Feta: Adds creaminess and a sharp, tangy contrast to the beetroot.
• Garlic: Enhances the depth of flavour with its savoury bite.
• Lemon juice: Brightens the dish and balances the sweetness of the beetroot.
• Red chilli (optional): Adds a subtle warmth and gentle heat.
• Extra-virgin olive oil: Lends richness and smoothness to the sauce.
• Fresh basil: Provides a fragrant, herbal freshness.
• Pistachios: A crunchy, nutty topping for extra texture.

Beetroot and Feta: The Perfect Pair

Beetroot’s distinctive earthy sweetness can be divisive, but when paired with the tangy saltiness of feta, something special happens. The two ingredients balance each other beautifully, creating a dish that feels both rich and refreshing.

The natural sugars in beetroot give the pasta sauce a silky texture and subtle sweetness, which could easily become overpowering. That’s where feta steps in. With its briny, slightly tangy bite, feta cuts through the richness, adding depth and a moreish quality.

Beyond flavour, the contrast in textures is just as important. The creamy, smooth beetroot sauce clings beautifully to the pasta, while crumbled feta on top adds bursts of sharp, salty contrast. Every bite is a mix of silky, tangy, and slightly nutty notes, making this a dish you’ll want to come back to.

Achieving the Creamiest Beetroot Sauce

The key to a perfect Beetroot and Feta Pasta lies in its sauce. A velvety, well-emulsified sauce coats the pasta evenly, creating a dish that feels luxurious rather than heavy.

The first step is using cooked beetroot with its juices. The extra liquid helps the blending process, making it easier to achieve a smooth consistency. If your beetroot doesn’t have juices, adding a splash of water or a drizzle of extra-virgin olive oil can help.

Blitzing everything in a high-powered blender ensures a creamy result. While a food processor works, a blender creates an even smoother texture, helping the sauce cling to the pasta rather than pooling at the bottom of the bowl.

The role of feta is crucial. Blending some feta into the sauce adds creaminess, while crumbling extra on top enhances the flavour contrast. If you prefer a looser sauce, a small splash of pasta cooking water can help adjust the consistency. The starch in the water binds with the sauce, ensuring it coats every strand of pasta beautifully.

Choosing the Right Pasta

Not all pasta shapes are created equal, especially when it comes to sauces like this one. The creamy beetroot and feta sauce works best with pasta that can hold onto it properly. Short shapes like rigatoni, penne, or fusilli have ridges and crevices that capture the sauce beautifully, ensuring you get a burst of flavour in every bite. If you prefer long pasta, spaghetti or linguine work well, but be sure to toss them thoroughly to achieve an even coating.

Cooking the pasta correctly is just as important as choosing the right shape. Always cook it until al dente, as it will continue absorbing the sauce once mixed. Reserving pasta water is another crucial step. The starchy water helps emulsify the sauce, creating a silkier, more cohesive texture that clings to the pasta rather than pooling at the bottom of the bowl.

Top it Up: Fresh Herbs and Crunch

Herbs and toppings can transform a simple pasta dish into something truly special. Fresh basil is the herb of choice for Beetroot and Feta Pasta, offering a fragrant contrast to the richness of the sauce. Stirring it in at the end ensures it retains its freshness and doesn’t wilt too much from the heat of the pasta.

For texture, chopped pistachios add an unexpected but welcome crunch. Their natural sweetness complements the beetroot, while their nuttiness provides depth. If pistachios aren’t available, toasted walnuts or almonds work beautifully as well. The key is to introduce contrast – both in texture and flavour – so the dish remains dynamic from the first bite to the last.

Customising Beetroot and Feta Pasta

This recipe is already packed with bold flavours, but it’s easy to tweak based on personal preferences. Here are a few ways to customise it:

• Make it creamier: If you prefer a richer sauce, add a spoonful of Greek yoghurt or a splash of cream when blending.
• Boost the protein: Stir in grilled chicken, pan-fried halloumi, or chickpeas for extra protein.
• Go nut-free: Swap the pistachios for sunflower seeds or crispy breadcrumbs for crunch without nuts.
• Try a different cheese: Goat’s cheese works well as a substitute for feta, offering a similar tang but a slightly creamier texture.
• Add more greens: A handful of baby spinach or rocket stirred in at the end adds extra freshness.

More Beetroot Recipes

If you enjoyed the flavours in this Beetroot and Feta Pasta, then I have some more beetroot-based recipes for you to try:

• Beetroot Pan con Tomate: This bright, flavour-packed take on the beloved Spanish staple brings together the rich sweetness of vine tomatoes, the deep earthiness of beetroot, and the irresistible crunch of garlicky sourdough.
• No-Knead Beetroot Focaccia: This beautifully pink loaf is absolutely delicious and much easier to make than you might think. No kneading and no fancy equipment required!