This Roasted Beet Pasta with Feta Sauce is a vibrant, nutrient-packed meal that turns humble beets into a stunning creamy pasta sauce. Paired with tangy feta, garlic, lemon, and short-cut pasta like rigatoni, this vegetarian dinner is both comforting and refreshingly bright. It’s perfect for a weeknight dinner or a healthy meatless meal that’s anything but boring.
Full Recipe:
Ingredients
• 1 pound short-cut pasta (such as rigatoni)
• 1 pound red beets (about 2 large beets)
• 1 shallot or small onion
• 4 cloves garlic
• 2 tablespoons olive oil
• 4 ounces feta (about 1 cup crumbled)
• 1 tablespoon lemon juice
• Salt, to taste
• Black pepper, to taste
• Fresh herbs, finely chopped (for serving)
Directions
Step 1: Preheat oven to 400°F (200°C). Wash and peel the beets using a kitchen peeler, then trim the ends and slice into 1/4 to 1/2-inch wedges. Slice the shallot in half lengthwise.
Step 2: In a casserole dish or on a baking sheet, combine sliced beets, shallot, and garlic cloves (leave skins on). Drizzle with olive oil, season generously with salt and pepper, and toss to coat. Roast for 40–45 minutes until beets are tender and can be pierced with a fork.
Step 3: With 10 minutes remaining on the roasting time, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Scoop out 1 cup of the pasta cooking water and set aside before draining.
Step 4: Once the vegetables are cool enough to handle, remove garlic from skins and trim the shallot.
Step 5: In a high-speed blender, combine the roasted beets, shallot, garlic, crumbled feta, lemon juice, and 1/2 cup of the reserved pasta water. Blend until smooth. Add more pasta water as needed to thin the sauce.
Step 6: Return the cooked pasta to the pot, pour the beet-feta sauce over it, and toss gently until evenly coated.
Step 7: Serve immediately topped with extra feta, lemon zest, parsley, or parmesan if desired. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Nutrients (per serving, approximate)
Calories: 408
Carbohydrates: 66g
Protein: 14g
Fat: 10g
Sugar: 8g
Fiber: 5g
From Earthy Roots to Gourmet Elegance
Beets are often underestimated in the kitchen. Their earthy flavor and staining red color can be intimidating at first, but in this dish, they become the star. When roasted, beets develop a deep, caramelized sweetness that blends beautifully with the sharp saltiness of feta and the brightness of lemon. Pureed into a silky sauce, their bold magenta hue transforms an ordinary bowl of pasta into a dish that’s as visually stunning as it is flavorful.
The balance is what makes this pasta truly special. The sweetness of the beets, the tang of the feta, the mellow roasted garlic, and the brightness of lemon juice all work together to create a sauce that’s multi-dimensional without being overly complex. It’s the kind of flavor that feels elevated, yet still approachable for a weeknight dinner.
A Meatless Meal That Feels Fully Satisfying
This dish is a vegetarian dinner that never feels like a compromise. Thanks to the creamy feta, hearty pasta, and fiber-rich beets, it’s both filling and satisfying. The sauce clings to every nook and cranny of the pasta, delivering bold flavor in every bite. It’s comfort food with a conscience—meatless, yet full of substance.
For those looking to reduce their meat intake without sacrificing taste or texture, this recipe is a perfect fit. It’s also a great way to introduce plant-based ingredients to those who might not typically gravitate toward them. The roasted vegetables provide depth and richness, while the cheese adds that crave-worthy creaminess that anchors the whole dish.
A Feast for the Eyes as Well as the Palate
One of the most striking aspects of this recipe is its color. The natural pigment of the beets gives the sauce a vibrant, almost fuchsia hue that coats the pasta like a work of edible art. It’s the kind of dish that turns heads when served at the table and adds a touch of fun to an otherwise simple meal.
This makes it an ideal dish for dinner parties or special occasions where presentation matters. But even on a regular Tuesday night, plating a bowl of this jewel-toned pasta feels like a small act of celebration. Garnished with fresh herbs, crumbled feta, or a dusting of lemon zest, it looks like something straight from a modern bistro.
Simple Ingredients, Big Flavor
Part of what makes this dish so compelling is its minimalism. There’s no long list of ingredients or complicated preparation involved. A few simple, high-quality ingredients—roasted beets, garlic, feta, lemon, olive oil, and pasta—are all you need to create a meal that tastes like it took hours to prepare. Each element brings something essential to the final dish, and the roasting process elevates their flavors to their fullest potential.
Because the beets, garlic, and shallot are all roasted together, the dish is as efficient as it is flavorful. Once blended with feta and pasta water, the result is a luscious sauce that feels indulgent, without any cream or butter. It’s a healthier alternative to Alfredo or carbonara, but with just as much comfort built into every bite.
A Flexible Base for Seasonal Variations
This beet pasta is delicious on its own, but it also serves as a canvas for creativity. Add-ins like toasted walnuts, arugula, or roasted chickpeas bring extra texture and nutrition. A sprinkle of goat cheese instead of feta can give it a tangier edge, while ricotta makes for a softer, creamier result. Swapping the lemon juice for orange zest adds a subtle sweetness that complements the roasted beet flavor even more.
For seasonal flair, try tossing in peas in the spring, corn in the summer, or mushrooms in the fall. The earthy base pairs beautifully with a wide range of ingredients, making it easy to adjust based on what’s in your pantry or at the market. You can even use golden beets for a lighter color and slightly milder flavor.
Pasta Shapes That Work Best
While you can use any pasta you like, short-cut shapes like rigatoni, penne, or fusilli work particularly well in this dish. Their ridges and curves trap the creamy beet-feta sauce, ensuring that each bite is packed with flavor. The sauce is thick enough to cling, but light enough that it won’t weigh down the pasta, allowing the texture of the pasta itself to shine through.
For a healthier spin, whole wheat or legume-based pasta options also hold up nicely and bring additional fiber and protein. Gluten-free varieties are equally compatible, making this dish accessible to a wide range of dietary preferences and needs.
Make-Ahead and Meal Prep Friendly
This recipe also lends itself beautifully to meal prep. The beet-feta sauce can be made in advance and stored in the fridge for several days or frozen for longer-term storage. Simply cook fresh pasta when you’re ready to serve and reheat the sauce with a splash of reserved pasta water or broth to bring it back to its creamy consistency.
It’s a smart choice for busy weeknights or quick lunches when you want something satisfying and nutritious without spending extra time in the kitchen. The leftovers taste just as good, if not better, after the flavors have had a chance to meld.
Conclusion: A Modern, Vibrant Take on Pasta Night
Roasted Beet Pasta with Feta Sauce is more than just a pretty dish—it’s a flavorful, nourishing, and refreshingly different take on a weeknight staple. By transforming simple vegetables and pantry ingredients into a creamy, restaurant-worthy sauce, this recipe proves that plant-forward meals can be both exciting and deeply satisfying.
With its jewel-toned color, zesty flavor, and comforting texture, it hits all the right notes for an unforgettable vegetarian dinner. Whether you’re cooking for guests or just yourself, this pasta offers the perfect balance of ease, elegance, and nourishment. It’s proof that when you let vegetables shine, even the most humble ingredients can become the highlight of the meal.