Beet & Feta Cream Pasta
A vibrant twist on my original Chickpea Beet Pasta recipe, this is the perfect dreamy dish to welcome Spring. From the earthy beets to the tangy kick of vegan feta, each ingredient works in harmony to deliver an indulgent delight with each bite.
The success of this dish hinges on two key techniques: the al dente cooking of gluten-free Banza pasta and the proper roasting of beets and garlic. When preparing the Banza pasta, cook it for exactly 7 minutes—any longer, and the rigatoni can begin to crumble. The beets and garlic should be roasted until they are soft to the touch, ensuring they blend smoothly to create the creamy sauce.
Whether you’re a seasoned vegan or just experimenting with gluten-free recipes, this Beet & Feta Cream Pasta is sure to impress with its colorful appearance and flavor-packed experience.
Beet & Feta Cream Pasta
Ingredients
- 1 box GF rigatoni I used Banza
- 2 beets large
- 1 bulb garlic large
- 1/4 cup olive oil + addittional for drizzling
- 1/4 cup pasta water additional to reach desired sauce consistency
- 2 lemons large
- 2 cups vegan feta save some to serve
- salt and pepper to taste
- fresh basil chopped to serve
- 1/4 cup walnutes chopped
Instructions
- Preheat oven to 400F. Place each beet and garlic bulb on top of a tinfoil square. Drizzle olive oil, salt, and pepper then wrap in tinfoil. Add to a baking sheet then bake for 60 mins. Once complete, set aside to let cool.
- Cook pasta as directed then strain the pasta water into bowl (you will use this in the beet sauce). Add strained pasta back to pot and set aside.
- To remove the skin from the beets, run under cool water and use your thumbs to peel it back. Cut into cubes then set aside.
- Add olive oil, lemon juice, feta (save some for serving), cleaned beets, garlic cloves, 1/4 cup pasta water, salt, and pepper. Blend until smooth. Taste as you go to adjust seasoning or add in more pasta water to reach desired sauce consistency.
- Pour sauce over the pasta in the pot. Stir to combine and coat noodles well. Divide pasta into serving bowls then top with chopped walnuts, fresh basil, and vegan feta.
