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overhead photo of the creamy beet lentil pasta with feta sauce in a white bowl on a pink backdrop

Beet Lentil Pasta with Feta Walnut Sauce


  • Author: Allison
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

Looking for a different and delicious way to cook with beets? Look no further than this beet lentil pasta with feta walnut sauce. Shredded beets are cooked with lots of onion, garlic, and tangy-sweet balsamic, then tossed with creamy feta walnut sauce and pasta for the perfect healthy comfort pasta dinner.


Ingredients

Scale

Walnut Feta Sauce

  • 1 tablespoon extra virgin olive oil
  • 2 large garlic cloves, minced
  • 1/2 cup toasted walnuts
  • 4 ounces feta cheese, crumbled
  • Zest and juice of 1 large organic lemon (about 1/4 cup juice)
  • 1 tablespoon raw honey
  • 1 tablespoon dijon mustard

Lentils and Vegetables

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1/41/2 teaspoon sea salt (to taste)
  • Freshly ground black pepper, to taste
  • 1 fennel bulb, ends trimmed, finely chopped
  • 2 medium beets, shredded
  • 1/2 cup fresh herbs of choice (I used parsley and dill)
  • 2 tablespoons balsamic vinegar
  • 2 cups cooked French green or black lentils

 

  • 4 cups uncooked rotini pasta

Instructions

  1. Make the feta walnut sauce: Warm the oil in a small saucepan over medium heat. Add the minced garlic and cook until nicely browned and fragrant, stirring occasionally. In an upright blender, combine the toasted walnuts, feta, lemon zest and juice, honey, dijon mustard, and cooked garlic. Blend until smooth and pour into a glass container or jar until ready to use.
  2. Make the rest of the pasta dish: Warm the oil in a skillet over medium heat. Add the onion, garlic, and a big pinch of sea salt. Cook, stirring occasionally, for five minutes. Next, add some freshly ground black pepper, the chopped fennel, and the shredded beets. Cook until the beets and fennel have softened to your liking, about 10 minutes. Finally, stir in the fresh herbs, balsamic, and cooked lentils. Cook for a few more minutes so that some of the liquid from the balsamic reduces.
  3. Cook the pasta according to the directions on the package. Drain and reserve 1 cup of the cooking water. Return the pasta to the pot and add the beet lentil mixture, walnut feta sauce, and 1/2 cup of the reserved cooking water. Stir to combine. Add the remaining reserved water if desired.
  4. Serve! This pasta pairs well with a simple salad of arugula, tomatoes, cucumber, and a light lemon dressing.
  • Category: Main Course

Keywords: beet lentil pasta with goat cheese and walnut sauce