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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 (e.g., penne or fusilli); 1 handful fresh flat-leaf parsley; 1 pinch salt; 1 pinch ground black pepper

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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.

Ingredients

Price per portion:€ 2.05

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 (z.B. Penne oder Fusilli)

Fresh flat-leaf parsley 1 Handvoll frische glatte Petersilie

You probably have at home

Salt 1 Prise Salz

Ground black pepper PL 1 Prise gemahlener schwarzer Pfeffer

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.