Roasted Beet and Feta Pasta
Blend together sweet and earthy beets with the creamy and salty feta for the perfect sauce.
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.
Video
Nutrition
Calories: 902kcalCarbohydrates: 106gProtein: 31gFat: 39gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gCholesterol: 68mgSodium: 1510mgPotassium: 619mgFiber: 6gSugar: 9gVitamin A: 341IUVitamin C: 12mgCalcium: 441mgIron: 3mg
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