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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