Roasted Beetroot & Feta Pasta
Roasted Beetroot & Feta Pasta
Beetroot contains nitrates which have been associated with benefits for heart health. Nitrates may help dilate blood vessels, improve blood flow and lower blood pressure. This can contribute to cardiovascular health and the reduced risk of heart-related issues.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 3 medium beetroot, stems removed, cut into quarters
- 1⁄4 cup extra-virgin olive oil
- 1 whole head garlic
- 300g uncooked pasta of choice (spaghetti, fettuccini, macaroni)
- 200g feta or goat’s cheese, extra for garnish
- Pinch sea salt & pepper
- 3 sprigs of fresh thyme, extra for garnish
- 1 tbsp lemon juice
- 1⁄2 cup pasta water if needed (reserved from pasta)
- Handful pine nuts
Method
- Preheat oven to 200°C.
- In a large bowl, place beetroot, salt, pepper, thyme and 3 tbsp of olive oil. Toss and then transfer to a baking dish with the head of garlic. Cover with foil and the put in the oven for 40 mins.
- Cook pasta in a large pot of boiling water according to packet instructions. Keep 1 cup of water before you drain your pasta.
- When your beetroot and garlic are cooked, squeeze the baked garlic from their cloves and transfer them to your food processor. Add beetroot, lemon juice, feta and 1 tbsp olive oil. Blend until you have a smooth, creamy sauce. Add some pasta water 1⁄4 cup at a time if your sauce is too thick.
- Gently toss the beetroot sauce through your pasta and top with thyme, feta and pine nuts.
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