Gluten-Free Pink Beet Pasta with Feta
Servings: 4
Ingredients
- Kosher or fine sea salt
- 12 ounces Mountain High Organics gluten-free pasta
- 2 medium cooked beets peeled and chopped
- ½ cup crumbled feta cheese
- 2 cloves garlic minced
- ¼ cup olive oil
- 2 tablespoons Greek yogurt
- Zest of 1 lemon
- 1 tablespoon lemon juice
- Freshly ground black pepper
Optional Garnishes
- Extra crumbled feta
- Fresh basil or parsley
- Crushed red pepper flakes
- Drizzle of olive oil
Instructions
- Bring a large pot of well-salted water to a boil. Cook Mountain High Organics gluten-free pasta according to package directions until al dente. Reserve about a cup of the pasta water, then drain.
- In a blender or food processor, combine the cooked beets, feta, garlic, olive oil, yogurt, lemon zest, and lemon juice. Blend until completely smooth and bright pink. Season with salt and pepper.
- Transfer the sauce to a large skillet over low heat. Stir in some of the reserved pasta water, a little at a time, to loosen the sauce until creamy and glossy.
- Add the cooked pasta to the skillet and gently toss until fully coated in the pink sauce. Warm for 1–2 minutes, just until everything comes together.
- Plate immediately and finish with extra feta, fresh herbs, and a drizzle of olive oil.
Nutrition
Calories: 177kcal | Carbohydrates: 2g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 17mg | Sodium: 217mg | Potassium: 32mg | Fiber: 0.04g | Sugar: 0.4g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 0.2mg
