Roast sweet, earthy beets to bring out their natural depth of flavor in this Roasted Beet and Feta Pasta. Blend them with creamy, tangy feta for a vibrant and satisfying sauce. Toss everything with garlic, olive oil, and a squeeze of lemon to balance the richness. Coat your favorite pasta in this silky, nutrient-packed mixture for a dish that’s as beautiful as it is delicious. Impress guests or elevate a simple weeknight meal with this irresistible combination!
Roast extra beets while making this recipe so you can try making my Pink Beet Pancakes and Watermelon Beet Salad recipe. Try more colorful pasta dishes with my Pumpkin Pasta Sauce Recipe and Cilantro Lime Pasta Salad.
Ingredients
Find below the list of ingredients I used to make my Roasted Beet and Feta Pasta recipe.
- Medium-sized beets
- Crumbled Feta (drained)
- Cottage Cheese of Greek Yogurt
- Lemon Juice
- Olive Oil
- Garlic Powder
- Onion Powder
- Salt
- Pasta Water
- Medium-sized Pasta like Penne, Fusilli, or Bowtie
- Parmesan Cheese
- Optional topping like; chopped Pecans and fresh Parsley.
See recipe card for quantities.
How to Roast Beets
The best way to roast beets for easy peeling is to roast them whole with the skin on. Here’s how:
- Preheat the oven to 400°F (200°C).
- Trim the stems and roots, leaving about an inch of the stem to prevent bleeding. Do not peel.
- Wrap the beets individually in aluminum foil or place them in a covered baking dish. Drizzle with a little olive oil if desired.
- Roast for 40–60 minutes, depending on their size. Check for doneness by inserting a knife—it should slide in easily.
- Let them cool until they’re safe to handle, then rub the skins off using a paper towel or your hands (wear gloves to avoid staining).
This method locks in moisture, enhances their sweetness, and makes peeling effortless!
Make the Beet and Feta Sauce
- Bring a large pot of water to a boil. Season it with salt and then carefully add in you choice of pasta. Cook as per the directions on the package, or until al dente.
- In the bowl of a food processor, combine the lemon juice, olive oil, salt, onion and garlic powders, cubed roasted beets, Greek yogurt, and feta cheese.
- Blend all of the ingredients until smooth. Make sure to scrape down the sides intermittently while blending.
- Save 1 cup of the pasta water and strain out the rest of the water from the cooked pasta.
5. Pour the blended beet and feta into the same pot you cooked the pasta in. Add to it about ½ cup of the saved pasta water. Bring to a simmer and stir until the sauce is smooth.
6. Add the drained pasta to the sauce and gently stir until the pasta is well covered. If the sauce is too thick as it starts to cool down, add a little bit more of the pasta water to adjust.
Serve the pasta while still hot. Garnish with your choice of grated parmesan, feta, chopped pecans, and/or freshly chopped herbs like parsley and cilantro.
Storage
Cool the freshly cooked Roasted Beet and Feta Pasta to room temperature before storing. Transfer it to an airtight container to maintain freshness. Refrigerate for up to 3–4 days for the best flavor and texture. Stir in a splash of olive oil or reserved pasta water if the pasta seems dry after chilling.
Reheat gently on the stovetop over low heat or in the microwave in short intervals, stirring in between. Avoid freezing if possible, as the feta’s texture may change, and enjoy it fresh for the best experience!
Recipe
Roasted Beet and Feta Pasta
Ingredients
- 250 grams Medium Pasta Penne, Fusilli or Bowtie
- 1 cup Roasted Beets in small cubes
- 1 cup Crumbled Feta Cheese drained
- 3 tablespoon Lemon Juice from one lemon
- ¼ cup Plain Greek Yogurt
- 3 tablespoon Olive Oil
- ½ teaspoon Salt
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ½ cup Pasta Water reserved from cooking the pasta
Instructions
- Bring a large pot of water to a boil. Season it with salt and then carefully add in you choice of pasta. Cook as per the directions on the package, or until al dente.
- In the bowl of a food processor, combine the lemon juice, olive oil, salt, onion and garlic powders, cubed roasted beets, Greek yogurt, and feta cheese.
- Blend all of the ingredients until smooth. Make sure to scrape down the sides intermittently while blending.
- Save 1 cup of the pasta water and strain out the rest of the water from the cooked pasta.
- Pour the blended beet and feta into the same pot you cooked the pasta in. Add to it about ½ cup of the saved pasta water. Bring to a simmer and stir until the sauce is smooth.
- Add the drained pasta to the sauce and gently stir until the pasta is well covered. If the sauce is too thick as it starts to cool down, add a little bit more of the pasta water to adjust.
- Serve the pasta while still hot. Garnish with your choice of grated parmesan, feta, chopped pecans, and/or freshly chopped herbs like parsley and cilantro.
