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Feta Beet Pasta

5 from 2 votes
Pink Sauce made with roasted beets and feta
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings: 8
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 3 Medium Beets
  • 1 Cup Feta
  • 2 Medium Onion
  • 8 Garlic Cloves
  • 2 Tablespoons Olive Oil
  • 4 Tablespoons Butter
  • 2 Cups Chicken Broth
  • 1 Bayleaf
  • 2 Tsp Fresh Thyme
  • 1 Tsp Dried Oregano
  • 1 Tsp Basil
  • ½ Lemon
  • 1 Pound Rigatoni
  • Parsley
  • Chilli Flakes
  • Salt & Pepper
  • 1/2 Cup Feta Garnish

Method
 

  1. Preheat oven to 350°F
  2. Wash, peel and chop the beets
  3. Chop 1 onion
  4. Coat the beets and onions with olive oil, add pinch of salt and pepper and bake for 30 minutes (cover with foil to prevent over-browning)
  5. Add the feta into the tray and pop the foil back on top. Cook for a further 10 - 15 minutes.
  6. Put the beets, feta and onions in a blender with 1 cup of chicken broth and blend
  7. Chop 1 onion and peel the garlic and slice or use a garlic press
  8. Add butter and onions to a pot and sauce for 5 minutes
  9. Add garlic and cook for an additional minute
  10. Add thyme and cook
  11. Add beet, feta and onion mixture with 2 cups of chicken broth, oregano, basil and bayleaf to the pot; stir and cook for 20 minutes
  12. Remove from heat and add fresh lemon juice
  13. Cook the rigatoni for the packet time
  14. Reserve some pasta
  15. Combine rigatoni and beet sauce
  16. Use a ladle to scoop the pasta into a bowl
  17. Sprinkle feta, chili flakes and chopped parsley to each bowl