Introduction.
If you’re looking to elevate your pasta game, this Roast Beetroot Spaghetti with Feta Cheese and Fresh Herbs is the perfect recipe to try. Not only is it visually stunning with its vibrant pink hues, but it’s also packed with earthy flavors, creamy textures, and a refreshing herbal touch. Whether you’re a vegan looking for inspiration or simply someone who enjoys a plant based meal every now and then, this dish is sure to satisfy your cravings. In this article, we’ll take you through a step by step guide to creating this wholesome dish, explore its nutritional benefits, and offer tips and variations to customize it to your liking. Stick around for the FAQ section at the end to answer any lingering questions you might have about this recipe.
Why You’ll Love This Dish.
- Visually Stunning: The roasted beetroot gives the spaghetti a beautiful, rich pink hue that makes it Instagram worthy and a showstopper at any dinner table.
- Nutritious and Delicious: Beetroots are loaded with essential vitamins and minerals, while feta cheese adds a creamy, tangy touch.
- Simple Yet Sophisticated: The recipe is easy to follow but feels like a gourmet treat.
- Customizable: Add your favorite herbs such as dill or mint for a refreshing twist.
- Vegan Friendly Option: With a few tweaks, this dish can easily be made entirely vegan.
Ingredients.
Here’s what you’ll need to make this dish:
For the Roasted Beetroot:
- 3 medium sized beetroots
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Spaghetti:
- 400 grams of spaghetti (use gluten free spaghetti if needed)
- 2 tablespoons olive oil
- 4 cloves of garlic, minced
- 1 lemon (zested and juiced)
- 1/4 cup vegetable broth or pasta water
- 1/2 teaspoon chili flakes (optional, for a spicy kick)
- Salt and pepper to taste
Toppings:
- 1/2 cup crumbled feta cheese (use vegan feta if desired)
- 2 tablespoons fresh dill or mint, finely chopped
- Optional: toasted pine nuts or walnuts for added crunch
Step by Step Instructions.
Step 1: Roast the Beetroots.
- Preheat your oven to 200°C (400°F).
- Wash and peel the beetroots, then cut them into wedges.
- Place the beetroot wedges on a baking tray, drizzle with olive oil, and season with salt and pepper.
- Roast for 30-40 minutes, or until the beetroots are tender and slightly caramelized.
- Once done, set them aside to cool. Blend the roasted beetroots into a smooth puree using a food processor or blender.
Step 2: Cook the Spaghetti.
- Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions.
- Reserve 1/4 cup of the pasta water and drain the rest. Set the cooked spaghetti aside.
Step 3: Prepare the Sauce.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant (about 1-2 minutes).
- Stir in the beetroot puree and cook for 2-3 minutes.
- Add the reserved pasta water or vegetable broth to loosen the sauce, followed by the lemon zest and juice.
- Season with salt, pepper, and chili flakes (if using).
Step 4: Combine the Pasta and Sauce.
- Add the cooked spaghetti to the skillet with the beetroot sauce.
- Toss until the pasta is evenly coated in the vibrant pink sauce. Adjust seasoning if necessary.
Step 5: Garnish and Serve.
- Plate the spaghetti and top with crumbled feta cheese.
- Sprinkle freshly chopped dill or mint over the dish for a burst of freshness.
- For additional texture and flavor, add toasted pine nuts or walnuts.
Nutritional Benefits of the Ingredients.
This dish isn’t just delicious; it’s also packed with nutrients:
- Beetroot: High in antioxidants, vitamins (like B9), and minerals such as potassium and magnesium. Beets are known to improve blood flow and support heart health.
- Feta Cheese: Adds a creamy texture and is a good source of calcium and protein. For a vegan option, substitute with plant based feta.
- Dill or Mint: These fresh herbs not only brighten the dish but also provide vitamins and antioxidants. Dill aids digestion, while mint has soothing properties.
- Olive Oil: A healthy fat that’s rich in antioxidants and supports heart health.
- Spaghetti: A versatile carbohydrate that provides energy. Opt for whole grain or gluten free pasta for added fiber and nutrients.
Variations and Customization.
Here are some ways to make this recipe your own:
- Make It Vegan: Use vegan feta cheese or substitute with crumbled tofu or cashew cheese.
- Add Protein: Include chickpeas, grilled tofu, or tempeh for a protein boost.
- Experiment with Herbs: Swap dill or mint with parsley, basil, or cilantro for a different flavor profile.
- Gluten Free Option: Use gluten free spaghetti or zucchini noodles for a lighter, gluten free version.
- Add Crunch: Garnish with toasted seeds (like sunflower or pumpkin) or nuts for extra texture.
Tips for Perfecting This Recipe.
- Don’t Overcook the Pasta: Al dente is key! Overcooked pasta can lose its texture and turn mushy.
- Balance the Flavors: The tanginess of feta and the freshness of herbs should complement the earthy beetroot. Taste as you go and adjust seasoning.
- Use Fresh Herbs: Fresh dill or mint makes a world of difference compared to dried ones.
- Roast the Beets Properly: Roasting brings out their natural sweetness and intensifies the flavor.
- Serve Immediately: This dish is best enjoyed fresh and warm.
Conclusion
This Roast Beetroot Spaghetti with Feta Cheese is a celebration of flavors, textures, and colors. It’s a dish that proves healthy eating doesn’t have to be boring or bland. Whether you’re serving it for a family dinner, a date night, or simply treating yourself to a gourmet meal, this recipe is bound to impress. So, grab your apron and give this vibrant, nutrient packed dish a try. Don’t forget to experiment with the herbs and toppings to make it uniquely yours. I’d add a bottle of red Lambrusco wine to this and Bon appetit!
For the full recipe: Visit their website; http://www.waitrose.com
Frequently Asked Questions:
1. Can I make this dish ahead of time?
Yes, you can roast the beets and prepare the puree in advance. Store it in an airtight container in the fridge for up to 3 days. When ready to serve, cook the pasta and combine it with the reheated sauce.
2. What vegan alternative can I use for feta cheese?
You can use store bought vegan feta cheese or make your own using tofu, nutritional yeast, and lemon juice for a tangy, creamy substitute.
3. Can I freeze the beetroot sauce?
Absolutely! The beetroot sauce can be frozen in a freezer safe container for up to 3 months. Thaw it overnight in the fridge and reheat it on the stove before mixing it with pasta.
4. What can I serve with this dish?
This dish pairs well with a fresh green salad, garlic bread, or roasted vegetables for a complete meal.
5. Is this recipe kid friendly?
Yes! The vibrant color and mild sweetness from the beetroot make it appealing to kids especially with the feta cheese added to it or the alternative tofu, yum. You can adjust the seasoning to make it less spicy if needed. Enjoy!