This easy and delicious beetroot pasta recipe from Jamie Oliver is a creamy, vibrant dish that’s perfect for a quick lunch or dinner. With simple ingredients like feta, garlic breadcrumbs, and fresh herbs, it’s a flexible, nutritious meal that’s full of flavor and texture. Enjoy this hearty and colorful plate!
Ingredients Needed
- 380g (13.4 oz) bucatini, spaghetti, or linguine
- 40g (1.4 oz) feta, crumbled (to serve)
- 1 large beetroot (including stems and leaves)
- 1 tbsp (15 ml) olive oil
- 1 onion, chopped
- 2 garlic cloves, finely chopped or crushed
- 1 tbsp chopped parsley stems
- 1 tbsp chopped fresh basil stems, plus basil leaves to garnish
- 4 tbsp (30 g) nutritional yeast
- Juice of ½ lemon
- 1 tsp salt
- ½ tsp black pepper
- 70ml (2.4 fl oz) oat milk
For the Crispy Garlic Breadcrumbs:
- 1 tbsp (15 ml) olive oil
- 1 garlic clove, grated or thinly sliced
- 50g (1.8 oz) breadcrumbs (homemade or shop-bought)
How To Make Beetroot Pasta
- Make the Beetroot Sauce: Bring a pan of water to a boil, add the whole beetroot, and cook for 10–15 minutes, or until tender. Drain and set aside to cool for a few minutes, then cut into quarters. Meanwhile, heat 1 tbsp olive oil in a non-stick frying pan over medium heat. Add the chopped onion, garlic, parsley stems, and basil stems, and cook for 3–5 minutes until fragrant and soft. Remove from heat but do not wash the pan. Put the beetroot into a food processor or blender, along with the onion mixture, nutritional yeast, lemon juice, salt, and pepper. Pulse for 1 minute, then, with the motor running, stream in the oat milk. Blend on high speed until smooth. If the sauce is too thick, add more milk, 1 tbsp (15 ml) at a time.
- Cook the Pasta: Bring a large pan of salted water to a boil, then add the bucatini (or your choice of pasta) and cook for about 9 minutes, or until al dente. Drain the pasta, reserving 4–5 tbsp (60–75 ml) of the pasta cooking water.
- Make the Crispy Garlic Breadcrumbs: In a separate frying pan, heat 1 tbsp olive oil over medium heat. Add the grated or thinly sliced garlic and fry for 1 minute until lightly browned. Add the breadcrumbs and cook, stirring frequently, for 2–3 minutes, until the breadcrumbs are lightly charred and fragrant. Remove from the heat and set aside.
- Combine the Pasta and Beetroot Sauce: In the same frying pan used for the onion and garlic, add the cooked pasta and beetroot sauce. Stir well over low-medium heat for 2 minutes. If the sauce is too thick, stir in some of the reserved pasta water.
- Serve: Serve the pasta in bowls or on plates, garnished with roughly torn basil leaves, crumbled feta cheese, and crispy garlic breadcrumbs.
Recipe Tips
- Reserve pasta water: Always save a few tablespoons of the pasta water. It helps thin the beetroot sauce if it becomes too thick and adds starch to make the sauce stick better.
- Toast the breadcrumbs well: To get the perfect crispy garlic breadcrumbs, make sure to cook them until they’re golden and fragrant, but don’t burn the garlic.
- Adjust the sauce thickness: If the beetroot sauce is too thick, add a little more oat milk to reach your desired consistency.
How To Store Leftovers?
- Refrigerate: Let any leftover beetroot pasta cool to room temperature. Once cooled, transfer it to an airtight container and store it in the fridge for up to 2 days.
- Freeze: If you want to freeze the pasta, allow it to cool completely. Store in an airtight container or freezer-safe bag for up to 1 month. To serve, thaw the pasta overnight in the fridge before serving.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup or 200g)
- Calories: 350
- Total Fat: 10g
- Saturated Fat: 1g
- Total Carbohydrate: 50g
- Dietary Fiber: 5g
- Sugars: 10g
- Protein: 15g
Try More Jamie Oliver Recipes:
- Jamie Oliver Sardine Puttanesca Pasta
- Jamie Oliver Seasonal Greens Ravioli Pasta
- Jamie Oliver Chicken Pesto Pasta Recipe
- Jamie Oliver Speedy Salsa Pasta
Jamie Oliver Beetroot Pasta
Description
This easy and delicious beetroot pasta recipe from Jamie Oliver is a creamy, vibrant dish that’s perfect for a quick lunch or dinner. With simple ingredients like feta, garlic breadcrumbs, and fresh herbs, it’s a flexible, nutritious meal that’s full of flavor and texture. Enjoy this hearty and colorful plate!
Ingredients
For the Crispy Garlic Breadcrumbs:
Instructions
- Make the Beetroot Sauce: Bring a pan of water to a boil, add the whole beetroot, and cook for 10–15 minutes, or until tender. Drain and set aside to cool for a few minutes, then cut into quarters. Meanwhile, heat 1 tbsp olive oil in a non-stick frying pan over medium heat. Add the chopped onion, garlic, parsley stems, and basil stems, and cook for 3–5 minutes until fragrant and soft. Remove from heat but do not wash the pan. Put the beetroot into a food processor or blender, along with the onion mixture, nutritional yeast, lemon juice, salt, and pepper. Pulse for 1 minute, then, with the motor running, stream in the oat milk. Blend on high speed until smooth. If the sauce is too thick, add more milk, 1 tbsp (15 ml) at a time.
- Cook the Pasta: Bring a large pan of salted water to a boil, then add the bucatini (or your choice of pasta) and cook for about 9 minutes, or until al dente. Drain the pasta, reserving 4–5 tbsp (60–75 ml) of the pasta cooking water.
- Make the Crispy Garlic Breadcrumbs: In a separate frying pan, heat 1 tbsp olive oil over medium heat. Add the grated or thinly sliced garlic and fry for 1 minute until lightly browned. Add the breadcrumbs and cook, stirring frequently, for 2–3 minutes, until the breadcrumbs are lightly charred and fragrant. Remove from the heat and set aside.
- Combine the Pasta and Beetroot Sauce: In the same frying pan used for the onion and garlic, add the cooked pasta and beetroot sauce. Stir well over low-medium heat for 2 minutes. If the sauce is too thick, stir in some of the reserved pasta water.
- Serve: Serve the pasta in bowls or on plates, garnished with roughly torn basil leaves, crumbled feta cheese, and crispy garlic breadcrumbs.
Notes
- Reserve pasta water: Always save a few tablespoons of the pasta water. It helps thin the beetroot sauce if it becomes too thick and adds starch to make the sauce stick better.
- Toast the breadcrumbs well: To get the perfect crispy garlic breadcrumbs, make sure to cook them until they’re golden and fragrant, but don’t burn the garlic.
- Adjust the sauce thickness: If the beetroot sauce is too thick, add a little more oat milk to reach your desired consistency.
Jamie Oliver Beetroot Pasta