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Make Beetroot Pink Sauce Pasta
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Make Beetroot Pink Sauce Pasta

this viral-inspired Beetroot Pink Sauce Pasta is in a league of its own. Boasting a vibrant, almost neon fuchsia hue, this dish is as visually stunning as it is delicious.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Breakfast
Servings: 4

Ingredients

  • 250 g beetroot washed thoroughly and chopped
  • 200 g feta some reserved for crumbling
  • 300 g shallots peeled and sliced in half
  • 6 garlic cloves skin removed and left whole
  • ½ lemon juiced
  • 300 g rigatoni
  • Top with basil or mint Optional
  • Side: 2 heads of broccoli
  • Cupboard Essentials
  • 1 tbsp extra virgin olive oil
  • Chilli flakes
  • Salt and Pepper

Instructions

  • Roast the Foundation: Preheat your oven to 180°C (FAN). Toss your scrubbed and chopped beets, halved shallots, and whole garlic cloves in a baking dish with olive oil and salt.
  • The Foil Secret: Cover the tray tightly with foil. This steams the vegetables in their own juices, making them soft and tender without burning. Bake for 15 minutes.
  • The Feta Melt: Remove the tray, add your block of feta, and re-cover with the foil. Return to the oven for another 15–20 minutes until the cheese is soft and the veggies are fork-tender.
  • Pasta Prep: While the veggies roast, boil your rigatoni in salted water. Pull it one minute before the packet instructions suggest. Crucial: Save at least two large ladles of that starchy pasta water!
  • The Blend: Transfer the roasted veggies and feta into a blender. Add the lemon juice and the reserved pasta water. Blend until it transforms into a silky, fuchsia-pink velvet.
  • The Marriage: Pour the sauce over your drained pasta in a pan. Simmer on low heat for a few minutes until the sauce thickens and hugs the rigatoni perfectly.