A gift for new customers

Tap the coupon – we'll add the discount for your first order straight to your basket.

€20.00

Redeem discount

Valid for your first order.

Pasta with Roasted Beetroot and Feta

Name: Pasta with Roasted Beetroot and Feta
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: Italienische Küche
Ingredients: 250 g fresh beetroot; 1 garlic bulb; 2 tbsp rapeseed oil; 130 g feta; 200 g dried pasta; 1 handful flat-leaf parsley; 1 pinch salt; 1 pinch black pepper

(0)

75 min

Under an hour

Knuspr-Küche

Diese leuchtend pinke Pasta ist nicht nur ein optisches Highlight, sondern auch ein echtes Geschmackserlebnis! Die Kombination aus im Ofen gerösteter Roter Bete, cremigem Feta und aromatischem Knoblauch sorgt für eine samtige Sauce, die perfekt mit deiner Lieblingspasta harmoniert. Ein gesundes, vegetarisches Gericht, das in weniger als einer Stunde auf dem Tisch steht und garantiert für gute Laune sorgt.

Ingredients

Price per portion:€ 3.54

Ingredients

Select all ingredients

Beetroot 250 g frische Rote Bete

Garlic cloves 1 Knoblauchknolle

Rapeseed oil 2 EL Rapsöl

Feta 130 g Feta

Italian pasta 200 g getrocknete Pasta

Fresh flat-leaf parsley 1 Handvoll glatte Petersilie

You probably have at home

Salt 1 Prise Salz

Ground black pepper PL 1 Prise schwarzer Pfeffer

Preparation method

Preheat the oven to 185 °C. Peel the fresh beetroot and cut it into small pieces. Place the pieces in aluminum foil, add one tablespoon of rapeseed oil, mix, and seal tightly. Cut off the top end of the garlic bulb so that the cloves are visible, drizzle with one tablespoon of oil, and also wrap in aluminum foil.

Place both packets in a small baking dish and roast in the oven for about 50 to 60 minutes until the beetroot is soft. Then let cool briefly and, in the meantime, bring the salted pasta water to a boil.

Cook the pasta al dente according to package instructions. Place the soft beetroot together with the feta, parsley, a ladle of pasta water, and the squeezed garlic cloves into a blender. Season with salt and pepper and blend into a smooth, pink sauce. If the sauce is too thick, add a little more pasta water.