Beet Pasta with Feta
Recipe by Jaclyn Irwin
Loaded with all the health benefits of beets, this beautiful beet pasta not only looks pretty, but it’s tasty too. Topped with toasted pumpkin seeds and feta cheese for creaminess, it’s also really easy to make. Use leftover roasted beets, or cooked beets from the store to save time and feel free to use whichever pasta you like. This recipe is great for diabetes, vegetarian, and low sugar conditions or diets.
Place a steamer basket over a pot of boiling water. Add the beet to the basket and steam until tender, about 30 minutes. Keep checking the water level and add more as needed. Once tender, quarter it and set aside.
In a small skillet over medium heat, drizzle 1 tbsp of the olive oil. Once hot, add the garlic and pumpkin seeds and stir. Cook until the seeds are toasted and the garlic has started to brown a little (remove the garlic if they are getting too browned), about 5 minutes. Remove from the heat and set aside.
Meanwhile, bring a medium sized pot of water to a boil. Cook the pasta according to package directions and reserve 1/4 cup of pasta water. Return the pasta to the pot away from the heat.
In a blender, add in the beet, garlic cloves, pasta water, lemon juice, remaining 2 tbsp olive oil and salt and pepper. Blend on high until smooth.
Add the beet sauce to the pasta and toss to combine.
Divide the pasta onto plates and top with pumpkin seeds, feta and parsley. Drizzle with a little more olive oil, salt and pepper. Enjoy!
Substitutions: Gluten-free: use a gluten-free pasta. Dairy-free: use a vegan feta type cheese or omit. Cooked beets: omit the first step and use a cooked beet instead (either roasted or store bought instead).
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