Roasted Red Beet Pasta with Lemon & Feta Crumble
A vibrant pasta built around roasted red beets blended into a smooth, earthy sauce. Bright lemon and a salty feta crumble balance the sweetness of the beets, creating a dish that feels both comforting and refined.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 2–3 servings
Instructions:
1. Roast the beets
Preheat oven to 400°F. Toss cubed beets with olive oil, salt, and pepper. Roast for 30–35 minutes until tender.
2. Build the sauce base
In a pan over medium heat, sauté shallot and garlic in olive oil until soft and fragrant. Add roasted beets and vegetable stock and simmer for 3–4 minutes.
3. Blend the sauce
Transfer mixture to a blender and add lemon zest and cream (if using). Blend until smooth and velvety. Adjust consistency with pasta water if needed.
4. Cook the pasta
Boil pasta in well-salted water until al dente, reserving some pasta water before draining.
5. Finish the dish
In a large pan, melt butter and add the beet sauce. Loosen with reserved pasta water until glossy. Toss in the pasta until fully coated.
Ingredients:
For the beet sauce
3 medium red beets, peeled and cubed
2 tbsp olive oil
2 garlic cloves
1 small shallot, sliced
½ cup vegetable stock (or reserved pasta water)
2 tbsp heavy cream (optional for silkiness)
Zest of ½ lemon
Salt and black pepper
For the pasta:
8 oz pasta (rigatoni, fusilli, or pappardelle)
1 tbsp butter
¼ cup reserved pasta water
To finish:
⅓ cup feta cheese, crumbled
Fresh lemon juice
Fresh herbs (dill, parsley, or basil)
Fresh cracked black pepper
Olive oil drizzle
Dom’s Tip:
After roasting the beets, let them sit for a minute before blending — the natural sugars intensify as they cool slightly, which deepens the flavor of the sauce and gives the pasta its vibrant color.
