Creamy Beetroot and Feta Pasta Delight
A stunning dish that combines the earthy sweetness of beetroot with the creamy tang of feta cheese, perfect for cozy meals or gatherings.
Servings: 4 servings
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
Ingredients Group Label
- 2 medium Beetroots Peeled and diced into small cubes.
- 300 grams Pasta Penne or fusilli work perfectly.
- 150 grams Feta Cheese Crumbled for easy mixing.
- 200 ml Heavy Cream For a luxurious creamy sauce.
- 2 cloves Garlic Minced for flavor.
- 1 tablespoon Olive Oil For sautéing the beetroot and garlic.
- Salt and Pepper To taste.
- 1 handful Fresh Herbs Optional, for garnish.
Instructions
- 1. Cook the pasta in a large pot of salted boiling water until al dente. Reserve a cup of pasta water before draining.
- 2. In a skillet, heat olive oil over medium heat. Add diced beetroot and sauté for 5-7 minutes until softened.
- 3. Add minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.
- 4. Pour in the heavy cream and let it simmer for about 5 minutes until slightly thickened.
- 5. Stir in crumbled feta cheese until melted into the sauce. Adjust consistency with reserved pasta water if needed.
- 6. Toss the cooked pasta in the sauce, ensuring it's well-coated. Heat through for a minute or two.
- 7. Season with salt and pepper to taste. Garnish with fresh herbs if desired.
- 8. Serve immediately and enjoy!
Notes
For variations, consider adding roasted vegetables or proteins, and experiment with different cheeses or spices.