Ready in the time it takes for your pasta to cook, this beetroot pasta is a perfect quick lunch and perfect for a quick meal prep recipe. If you’re looking for a quick, healthy, and visually stunning dinner option, this 10-minute beetroot pasta sauce will become your go-to recipe. Packed with vibrant colour, earthy flavour, and a creamy texture, it’s a dish which feels indulgent but is suprisingly simple to make! Whether you’re hosting for friends or just need a quick meal on the table in record time – this sauce is a game changer.
The secret to keeping this recipe quick? Pre-cooked beetroot! This can be bought from most supermarkets and saves so much time while still giving a nutritious boost to your new regular pasta dish. The beetroot is blended with greek yoghurt, garlic powder, lemon juice, and seasoning for a luscious finish. Toss this with your favourite pasta for a dish that’s as nutritious as it is delicious.
Not only does Beetroot have a vibrant colour and incredible earthy flavour, they also contain anti-oxidants and nitrates which can contribute to lowering blood pressure. This recipe is also high in fibre to help keep you fuller for longer and keep you gut happy and healthy! This nutritional powerhouse turns an ordinary pasta dish into a nourishing and balanced meal.
This recipe isn’t just fast – it’s incredibly versitile. You can easily customise this by adding a handful of fresh herbs, some chilli flakes, or some beans for an extra protein boost! Serve alongside a side salad to your own making. Add healthy fats such as avocado, seeds, or olive oil dressing. Proteins such as chicken, feta cheese, or boiled egg. Fermented foods such as kimchi or sauerkraut can also be added for an extra punch. You really can make it your own powerhouse of a nutritious meal on a budget and with limited time – this really does suit any lifestyle. Let’s get cooking.
Make 2-3 portions
Ingredients:
- 4-5 cooked beetroot (such as from a jar)
- 2-3 heaped dessert spoons of greek yoghurt (use dairy free greek yoghurt if preferred)
- 1/2 tsp garlic powder
- lemon juice to taste (1/2-1 lemon)
- salt and pepper to season
- pasta as per preferred portion
- 200g block of feta (use dairy free if preferred)
- mixed seeds (optional extra)
- salad to serve (see notes above)
Method:
- Put your pasta onto cook according to packet instructions (usually around 10 minutes for dried pasta, 3-4 minutes for fresh pasta)
- Add beetroot, yoghurt, lemon juice, and seasoning to a blender and blend until smooth
- Once the pasta is cooked, drain and rinse in cold water until cook
- Mix the beetroot sauce into the pasta and crumble feta on-top. Sprinkle over some mixed seeds if using
- Serve with a side salad. I also added boiled eggs to mine for an extra protein boost!
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