It’s been one of those days – long and busy. All I wanted for dinner tonight was something quick, comforting and carby.
Hubby is eating out tonight, so I thought I would treat myself and pick my favourite things and somehow combine them into a meal. So – beetroot, feta and pasta it was. I was quite worried about how this would turn out. Not so much the flavour – how could this combination not taste good – more the look. And as you can see, it is pink! I think there’s a kind of vibrant beauty to it though.
I was so pleased when I tasted this. It is lovely – there is sweetness from the beetroot, creaminess from the creme fraiche, saltiness from the feta and the wonderful aromatic thyme too. If you try one of my recipes, make it this one!
And don’t worry – hubby won’t miss out – I’ve made enough for lunch tomorrow!
I used pre-cooked beetroot in this, but if you aren’t in need of such instant gratification as I was, you could roast your own fresh beetroot before starting the recipe.
This will take 10 minutes and will serve 4.
Beetroot Pasta FAQs
Is beetroot easy to cook?
There are lots of different ways to cook beetroot – you can roast, boil or fry it. You can also buy beetroot ready cooked in vacuum packs.
What other ingredients does beetroot work well with?
Beetroot works well with cheeses, poultry, grains and many other vegetables. Beetroot has a sweet, earthy taste which compliments many other flavours.
How do you cook beetroot with pasta?
It’s best to create a sauce using your beetroot first, cook your pasta separately and then toss together.
How long does beetroot take to cook?
It depends on how you are cooking it. Roasting takes around 20 minutes. If you buy precooked beetroot, you will just need to warm it through – or you can eat it cold.
Which herbs go well with beetroot?
Beetroot and thyme are a match made in heaven! Beetroot also goes well with rosemary.
Beetroot and Thyme Fusili
Save This RecipeIngredients
- 500 g fresh fusili or equivalent dried
- 1 tbsp olive oil
- 1 onion
- 250 g pre-cooked beetroot
- 1 tbsp fresh thyme chopped
- 200 ml creme fraiche
- feta to serve
Instructions
- Cook the pasta according to packet instructions.
- Meanwhile, heat the oil in a large saute pan over a medium heat then add the chopped onion. Sizzle for 2 minutes then add the chopped beetroot along with any juice from the beetroot. Cook for a further 2 minutes, then add the thyme and creme fraice.
- Simmer for another 2 minutes, stirring often, then season. Drain your pasta and add to the saute pan along with 3 tbsps of the pasta water. Mix well.
- To serve, top each bowl with a little crumbled feta and tuck in!
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