Beet & Feta Spaghetti 5 Steps
Preheat your oven to 400°F (200°C). Cut the beets in half , drizzle each one with a little olive oil and wrap them in a foil. Place it in the oven for about 45 minutes to 1 hour, or until they are tender when pierced with a fork. Once cooked, allow them to cool slightly before peeling off the skins.
In a food processor, combine the cooked and peeled beets, feta cheese, garlic cloves, and heavy cream. Process the mixture until smooth and creamy. You can adjust the seasoning with salt and black pepper to your taste preference.
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the spaghetti and set aside.
In a large skillet, warm the beet and feta sauce over medium heat. Once heated, add the cooked spaghetti to the skillet and toss everything together until the pasta is coated evenly with the sauce.
Divide the spaghetti among two serving plates. Top each plate with fresh basil leaves and a generous sprinkle of grated Parmesan cheese. Enjoy!