kremodis-zimarika

Creamy Pasta with Feta, Beetroots and Vegetables!

salty nutritious vegeterian chef
INGREDIENTS
  • 200 g OLYMPOS Feta cheese
  • 2 pre-cooked beetroots
  • 1 red onion
  • 2 garlic cloves
  • 3 tbsp olive oil
  • Rosemary
  • Salt
  • Black pepper
  • Chilli flakes
  • 500 g rigatoni pasta
  • 250 g pasta cooking water
  • 1 tsp sweet paprika
  • Parsley
  • Chilli flakes
PRODUCT
FETA 394X520
Feta Cheese PDO
Feta Cheese PDO
METHOD
  1. In a baking dish, place the OLYMPOS Feta cheese in the center, then arrange the beetroot slices, roughly chopped onion, garlic gloves, rosemary, salt, pepper, olive oil, and chilli flakes around it. Bake in a preheated fan over at 200°C for 30 – 35 minutes. 
  2. Cook the pasta in salted water according to the instructions on the packaging.
  3. Place the roasted vegetables and feta in a blender, add the paprika and the pasta cooking water, and blend until you obtain a smooth, creamy sauce.
  4. Transfer the cooked pasta to a saucepan, pour in the sauce, and mix thoroughly. 
  5. Serve with freshly chopped parsley and chilli flakes.
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