As we are roasting the beetroots, you want to buy them raw. No need to peel them, just remove the stalks and scrub the skin under water until clean.
My cheese of choice for this beetroot pasta is feta. It’s such a flavour powerhouse, that compliments the other ingredients so well.
To cut through all of the creaminess of the pink sauce.
Don’t be scared by the amount of garlic I use in this recipe. As we are roasting the ingredients for the sauce, the flavour of the garlic mellows into a sweeter, less intense flavour.
Use your favourite pasta shape here. Mine is rigatoni 90% of the time.
Mint compliments this pink pasta sauce really nicely, but you could also use basil or parsley.
Roasted shallots are so sweet and delicious. You can also use white or red onion here. As they’re stronger in flavour – just use one onion to substitute the shallots in the pasta mix.
Preheat oven to 180°C FAN
Start by washing the beetroot, gently rinsing the root under warm water and removing any dirt.
Then peel the shallots ready to bake
And then add the peeled garlic, shallots and beet root to a baking tray.
Cover the tray with foil and pop in the oven for 15 minutes. After 15 minutes, add the feta into the tray and pop the foil back on top. Cook for a further 15 – 20 minutes.
Meanwhile, cook the rigatoni for the packet time minus 1 minute.. Drain when your timer goes off, reserving a generous amount of pasta water. Add the contents of the baking tray to a blender with two ladles of pasta water and the lemon juice. Blend until smooth and pour into the pan with the drained pasta. Continue to cook on a low heat until the sauce thickens to the desired consistency. Serve with a side of greens, a sprinkle of fresh mint, and any reserved feta if you have some laying around.
I’d serve this pink sauce pasta with a side of greens or salad.
Any of the following would go really well:
Can I reheat this recipe?
Yes, this beetroot pasta reheats really well. Before popping in the microwave, add around 1- 2tbsp of water into the bowl with your pasta. Heat for 2 minutes, stirring halfway and serve with mint and a pinch of salt and pepper.
Can I freeze this recipe?
You can! Freeze for up to 3 months. Defrost in the fridge overnight and follow the instructions above to reheat.
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