Roasted Beetroot & Feta Pasta

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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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