Pink Sauce Pasta with Beetroot (Print Version)
# Ingredients:
→ Main Ingredients
01 -
250g beetroot, washed and chopped
02 -
200g feta cheese
03 -
300g shallots, peeled and halved
04 -
6 whole garlic cloves, peeled
05 -
300g rigatoni pasta
06 -
Juice of ½ lemon
→ Seasonings & Oil
07 -
1 tablespoon extra virgin olive oil
08 -
Chili flakes to taste
09 -
Salt and pepper to taste
→ Optional Toppings
10 -
Fresh basil or mint leaves
→ Side Dish
11 -
2 heads of broccoli
# Instructions:
01 -
Start by preheating your oven to 180°C with the fan on.
02 -
Spread the chopped beetroot, whole garlic cloves, and halved shallots on a baking tray. Drizzle with olive oil and season with salt. Cover with foil and roast for 15 minutes.
03 -
After the initial roasting, add the feta to the tray with the vegetables, cover again with foil, and continue cooking for another 15-20 minutes.
04 -
While the vegetables are roasting, cook the rigatoni in well-salted water for one minute less than the package instructions. Remember to save some pasta water before draining.
05 -
Transfer the roasted vegetables and feta to a blender. Add two ladles of pasta water and fresh lemon juice. Blend until you get a smooth, vibrant pink sauce.
06 -
Pour the sauce over the drained pasta and cook on low heat until it reaches your preferred thickness. Serve with steamed broccoli, fresh herbs, and crumbled feta on top.
# Notes:
01 -
Be careful when handling beetroot as it can stain surfaces and clothes
02 -
Always roast vegetables covered with foil to prevent burning and enhance flavors
03 -
Save some feta cheese for garnishing at the end
04 -
Pasta water is essential for achieving the perfect sauce consistency