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Pasta with Roasted Beetroot and Feta
(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 ergibt 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.
Preparation method
Preparation and Roasting
Preheat the oven to 185 °C. Peel the fresh beetroot and cut it into small pieces. Place the pieces on a piece of aluminum foil, drizzle with one tablespoon of rapeseed oil, mix well, and tightly seal the foil into a packet.
Cut off the top part of the garlic bulb so that the individual cloves are visible. Drizzle with the remaining tablespoon of oil and also wrap tightly in aluminum foil. Place both packets in a small baking dish and roast in the preheated oven for about 50 to 60 minutes until the beetroot is completely soft. Then let cool briefly.
Sauce and Finishing
Meanwhile, bring a pot of generously salted water to a boil and cook the pasta al dente according to package directions. Before draining, reserve a ladleful of the pasta water.
Chef's tip
For a vegan option, you can simply replace the feta with a plant-based alternative.
It's best to wear gloves when peeling beetroot to avoid staining your hands.
Ingredients
Nutritional values
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