Easy Pink Feta Pasta Recipe

Have you seen those pink pasta videos all over social media? Last month, my daughter showed me one on her phone during dinner, and I couldn’t believe how simple it looked. Growing up, pasta was always the same old red sauce or butter and cheese at our house. My mom wasn’t much for experimenting in the kitchen.

But this pink feta pasta thing? It’s basically a dump-and-bake situation where you throw some ingredients in a dish and let the oven do the work. The first time I made it, I was honestly skeptical – I mean, who puts a whole block of feta in the middle of their pasta? But trust me, this is one of those times when the internet actually got it right.

What Kind of Feta Should I Use?

Traditional Greek or Bulgarian feta made from sheep’s milk is your best bet for this pink pasta dish, as it has the perfect balance of tang and creaminess. While the domestic cow’s milk versions will work in a pinch, they tend to be a bit more crumbly and less creamy when melted. Look for feta that comes packed in brine rather than the pre-crumbled kind, since the brined variety stays fresher and has better texture. When you’re at the store, you might notice some feta labeled as “firm” or “soft” – for this recipe, go for the firm variety as it holds up better during baking while still getting nice and creamy.

Options for Substitutions

Let me share some handy swaps for this pretty pink pasta dish:

• Beets: Since beets are the star ingredient that gives this pasta its pink color, they’re pretty important! However, you could use pre-cooked beets if you’re short on time. Just avoid pickled beets as they’ll change the flavor too much.
• Feta cheese: If feta isn’t your thing, you can use goat cheese for a similar tangy taste. In a pinch, ricotta mixed with a little salt works too, though the final dish won’t be quite as salty.
• Shallots: No shallots? Regular yellow onions work fine – use about 2 medium ones. Red onions are good too, they’ll add to the pink color!
• Rigatoni: Any medium to large pasta shape works here – try penne, ziti, or even fusilli. The key is choosing a pasta that can hold the creamy sauce well.
• Basil/mint: Feel free to swap these with parsley, dill, or skip the herbs altogether. Each herb will give a slightly different but tasty twist.
• Chili flakes: You can use fresh chili, cayenne pepper, or black pepper if you don’t have chili flakes. Or leave them out if you prefer less heat.

Watch Out for These Mistakes While Cooking

The biggest challenge when making pink feta pasta is overcooking the beets, which can make them lose their natural sweetness and turn mushy – roast them until they’re just fork-tender, usually around 25-30 minutes at 400°F. Getting the pasta texture right is crucial too, so be sure to cook it just until al dente since it will continue to soften slightly when tossed with the hot beet sauce. A common misstep is blending the sauce mixture while it’s too hot, which can create a mess and affect the texture – let the roasted beets and feta cool for about 10 minutes before processing them together. For the best flavor balance, don’t skip seasoning at different stages – add salt to your pasta water, season the beets before roasting, and taste the final sauce before combining everything together.

What to Serve With Pink Feta Pasta?

This colorful pasta dish pairs really well with simple sides that won’t compete with its bold flavors. A basic arugula salad dressed with just olive oil and lemon juice makes a perfect fresh companion to the rich, creamy pasta. If you’re looking to add some protein, grilled chicken breast or simple baked salmon would fit right in without overshadowing the pasta’s unique beet and feta combo. For a complete Mediterranean-style meal, serve it with some warm pita bread and a side of cucumber slices tossed with fresh dill – the cool, crisp vegetables help balance out the creamy pasta sauce.

Storage Instructions

Keep Fresh: This pink feta pasta stays good in an airtight container in the fridge for up to 3-4 days. The color might become a bit more intense over time as the beet sauce continues to coat the pasta, but that’s totally normal and doesn’t affect the taste at all!

Make Ahead: You can prepare the beet and feta sauce ahead of time and store it separately from the pasta. Keep the sauce in the fridge for up to 5 days, then just cook fresh pasta when you’re ready to serve. This way, you’ll get the best texture and won’t have to worry about the pasta becoming too soft.

Warm Up: When you’re ready to enjoy your leftover pasta, add a splash of water or olive oil and warm it gently in a pan over medium-low heat. You can also use the microwave, but stir halfway through to make sure it heats evenly. Add a fresh sprinkle of feta and herbs to make it taste like new!

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 40-50 g
• Fat: 60-70 g
• Carbohydrates: 120-140 g

Ingredients

• 250 g beets, thoroughly cleaned and chopped
• 200 g feta cheese, reserve some for crumbling
• 300 g shallots, peeled and halved
• 6 whole garlic cloves, peeled
• Juice from 1/2 lemon
• 300 g rigatoni pasta
• Optional: garnish with basil or mint
• 1 tablespoon extra virgin olive oil
• Chili flakes, as desired
• Salt and pepper for seasoning

Step 1: Prepare and Roast the Beets

Start by placing the washed and chopped beets, along with garlic and shallots, into a baking tray.

Drizzle with extra virgin olive oil and sprinkle generously with salt to enhance the natural flavors.

Cover the tray securely with foil and place it in a preheated oven.

Roast for 15 minutes to allow the flavors to begin melding together.

Step 2: Add Feta and Continue Roasting

After the initial 15 minutes of roasting, carefully remove the tray from the oven and add feta cheese to the mix.

Cover the tray with foil once more and return it to the oven.

Continue cooking for an additional 15-20 minutes.

This will allow the feta to soften and infuse its creamy, tangy essence into the roast.

Step 3: Cook the Rigatoni

While the beets and feta are roasting, cook the rigatoni according to the package instructions, but minus 1 minute to ensure the pasta is al dente and can absorb the sauce better.

Once the pasta reaches optimal doneness, drain it while reserving a generous amount of the pasta water, which will be used later in the sauce preparation.

Step 4: Blend the Sauce

Once the roasting is complete, carefully transfer the contents of the baking tray into a blender.

Add two ladles of the reserved pasta water and lemon juice to brighten and complement the flavors.

Blend everything until smooth, creating a velvety sauce.

This puree will have a rich, creamy texture thanks to the feta and roasted vegetables.

Step 5: Combine and Finish the Dish

Pour the blended sauce into a pan with the drained pasta.

Set the heat to low and allow the pasta to continue cooking, stirring occasionally, until the sauce thickens to your preferred consistency.

The pasta will absorb the sauce, making it even more flavorful.

Step 6: Serve and Garnish

Serve the pasta hot, accompanied by a side of greens for freshness.

Finish with a sprinkle of fresh mint for a burst of aroma and flavor.

If you have any leftover feta, crumble it on top for added creaminess and presentation.

Enjoy your vibrant and flavorful meal!