Pasta with beetroot and feta
Bring color to your dining table with our creamy beetroot pasta with feta. They are packed with nutrients and make a hearty vegetable lunch or dinner for the whole family.
Ingredients
- 2 large beetroot, roughly chopped
- 1 tablespoon olive oil
- 2 onions, finely chopped
- 4 stalks celery, finely chopped, tops reserved
- 4 carrots, finely chopped
- 1 small bunch basil
- 2 cloves garlic, finely chopped
- 400 g whole grain pasta
- 75 g low-fat crème fraîche
- 100 g feta
Procedure
STEP 1
Bring a large pot of salted water to a boil and add the beetroot pieces. Cook for 5 minutes, then transfer the beetroot to a plate.
STEP 2
Meanwhile, heat olive oil in a large pan over medium heat, add the onion, celery, and carrot, and cook for 8 minutes until softened. Chop the basil stems and celery tops finely, add them to the pan along with the garlic, and sauté for another half minute.
STEP 3
Add the pasta to the pot of beetroot water and cook. Drain the pasta, reserving 200 ml of the water, and return the pasta to the pan.
STEP 4
Meanwhile, place the beetroot with half of the sautéed vegetables into a food processor along with most of the basil leaves and crème fraîche and blend until smooth. Gradually add the reserved pasta water to thin it down until you achieve a thick consistency.
STEP 5
Stir the sauce into the pasta along with the remaining sautéed vegetables and some seasoning. Divide into bowls, crumble feta on top and sprinkle with the remaining basil leaves. If desired, add a little black pepper.
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