If you’re looking to shake up your pasta routine with something that feels both restaurant-worthy and effortlessly healthy, this Beetroot and Feta Pasta is the answer. With its striking magenta color, creamy texture, and sweet-savory balance, this dish manages to be bold, comforting, and nutrient-rich all at once. It’s the kind of meal that’s as beautiful as it is delicious—making it perfect for casual weeknights or when you want to impress without stress.
Beets and feta are a natural pair: the earthy sweetness of beets is offset by the tangy, salty bite of feta cheese. When blended into a silky sauce with garlic, lemon, and olive oil, it becomes a vibrant, velvety pasta coating that’s light, flavorful, and seriously addicting.
Why You’ll Love This Beetroot and Feta Pasta
This pasta is one of those rare meals that feels indulgent and nourishing at the same time. Here’s why it deserves a spot in your dinner rotation:
- Naturally vibrant and colorful—a visual showstopper
- High in fiber and antioxidants from the beets
- Protein-rich from feta and optional add-ins like chickpeas or chicken
- Creamy without cream—feta and olive oil do the work
- Quick and easy—ready in 30 minutes or less
- Customizable with herbs, greens, and pasta shapes
And despite its stunning appearance, it’s made mostly from pantry and fridge staples.
The Magic of Beets in Pasta
Beets aren’t the most common pasta ingredient—but once you try this sauce, you’ll wonder why.
Here’s what they bring to the table:
- Sweet, earthy flavor that balances beautifully with salty cheese
- Rich color that makes every bite feel special
- Creamy texture when blended, especially when roasted or boiled first
- Nutritional boost: high in folate, fiber, and antioxidants
You can use roasted, boiled, or even pre-cooked vacuum-sealed beets for convenience. Roasted beets will give a deeper flavor, while boiled beets are slightly milder and quicker.
Choosing the Right Feta
Feta adds tang, saltiness, and creaminess that makes this dish shine.
For the best results:
- Choose a block of feta in brine for more flavor and moisture
- Use full-fat feta for a creamier texture when blended
- Crumbled feta works too, but may be drier—blend with a touch more olive oil or a splash of pasta water
Want a vegan option? Use dairy-free feta alternatives, cashew cheese, or a spoonful of tahini with lemon and salt for a similar effect.
Ingredients
For the Beetroot Sauce
- 2 medium beets (about 1 cup cooked and chopped)
- 2–3 garlic cloves, peeled
- ½ cup crumbled feta cheese (plus more for topping)
- 2 tablespoons olive oil
- Juice of ½ lemon (about 1 tablespoon)
- Salt and pepper to taste
- Optional: 2 tablespoons Greek yogurt or plant-based yogurt for extra creaminess
For the Pasta
- 8 ounces pasta of choice (penne, fusilli, rigatoni, or spaghetti work well)
- Reserved pasta water (¼–½ cup)
- Optional: 1–2 cups baby spinach or arugula stirred in at the end
- Fresh herbs for garnish (basil, parsley, or dill)
Instructions
- Cook the Beets
If starting from raw, boil or roast beets until fork-tender (about 30–40 minutes to roast or 20 to boil). Let cool slightly, then peel and chop. If using pre-cooked beets, simply chop and set aside. - Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve about ½ cup of the pasta water before draining. - Make the Sauce
In a blender or food processor, combine cooked beets, garlic, feta, olive oil, lemon juice, and a generous pinch of salt and pepper. Blend until smooth and creamy. Add a splash of pasta water to loosen if needed. - Combine and Heat
Return the drained pasta to the pot over low heat. Pour the beet-feta sauce over the pasta and toss gently to coat. Add reserved pasta water a little at a time until sauce reaches your desired consistency. - Add Greens (Optional)
If using spinach or arugula, stir it in now and let it wilt slightly from the heat of the pasta. - Serve
Plate the pasta and top with extra crumbled feta, a sprinkle of herbs, and a twist of black pepper. Serve warm or at room temperature.
Flavor Add-Ins and Variations
This dish is stunningly good as-is, but you can easily customize it:
For a boost of protein:
- Add chickpeas, shredded chicken, or toasted walnuts
- Top with a poached or soft-boiled egg
For extra flavor depth:
- Blend in a tablespoon of balsamic vinegar or pomegranate molasses
- Use roasted garlic instead of raw for a milder flavor
For heat:
- Add red chili flakes or a dash of harissa to the sauce
For a vegan version:
- Use dairy-free feta or blend with tahini + lemon + nutritional yeast
Tips for Success
- Blend until silky smooth—don’t be afraid to add pasta water or a bit more oil
- Taste and adjust—feta varies in saltiness, so season carefully
- Warm gently once combined with pasta—don’t boil or the sauce may separate
This pasta also tastes great cold, making it a solid option for meal prep or packed lunches.
Storage and Meal Prep
- Fridge: Store in an airtight container for up to 4 days
- Reheat: Gently warm in a pan with a splash of water or microwave in 30-second bursts
- Freezer: The beet sauce (without pasta) can be frozen for up to 2 months
Tip: Store sauce and pasta separately for best texture if prepping ahead.
Serving Suggestions
- Pair with a crisp green salad with lemon vinaigrette
- Serve alongside grilled chicken, salmon, or tofu
- Add a side of garlic bread or roasted veggies
- Drizzle with a little balsamic glaze or top with toasted seeds for crunch
This pasta also makes a beautiful main dish for brunches, potlucks, or Valentine’s Day meals thanks to its rosy hue.
Nutrition Snapshot (Per 1 of 4 servings, with feta)
- Calories: ~350
- Protein: ~13g
- Carbs: ~40g
- Fat: ~15g
- Fiber: ~5g
A balanced, antioxidant-rich dish that feels indulgent but is secretly packed with nutrients.
Why It Works
- Versus traditional creamy pasta: Lower in saturated fat, but just as rich
- Versus beet salads: More filling and warming, especially in colder months
- Versus tomato-based pasta: Unique, bold, and visually stunning
It’s a dish that surprises and delights—simple enough for everyday, but special enough for sharing.
Beetroot and Feta Pasta is what happens when color, comfort, and clean eating collide. With its creamy beet sauce, salty feta crumble, and silky noodles, this dish hits every note—sweet, tangy, earthy, and just a little bit luxurious. Whether you’re feeding yourself or a table of guests, it’s a pasta night worth remembering.