This beetroot pasta is fire-engine red: What a head-turner! Red beets are a power root that add their bright color to everything they touch. In less than 30 minutes you’ve got a pasta that backs up its good looks with real flavor. This pasta works as a lunch or a dinner. The beet’s earthy sweetness works perfectly with a salty sprinkle of tangy feta cheese.
Cube the onion, garlic, and beetroot.
Heat the olive oil in a pan on medium. Add the onions and cook until they lose their color. Add the garlic and cook for 30 seconds.
Add the beetroot cubes and saute.
Deglaze the pan with the beetroot liquid and the vegetable broth. Season with salt and pepper to taste.
When the broth comes to a boil, add the Protein Pasta. Cook for 7 minutes until al dente in texture. If the mix gets too thick, add water.
Serve the beetroot pasta. Crumble the feta with your fingers. Sprinkle over the pasta. Garnish with basil leaves.
Our Tip:If you don't want your hands stained, wear food-safe gloves and use a glass cutting board when you peel and cut the beetroot!
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