Pasta with Beet Sauce and Feta

3.0 1 rating

Prep. 15min

Total 40min

2 portions

Ingredients

olive oil divided
1 oz
yellow onions cut into quarters
3 oz
3 oz red onions, cut into quarters
cooked beet cut into pieces
5 ½ oz
dried red chili flakes
½ tsp
lemon juice, freshly squeezed
2 tbsp
shelled walnuts
1 ½ oz
salt divided
2 tsp
water
34 oz
rigatoni pasta (see Tip)
5 oz
feta cheese to garnish
walnut halves broken in pieces, to garnish
fresh dill to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 2410.8 mg

Protein 13.9 g

Calories 2396.2 kJ / 572.7 kcal

Fat 29.5 g

Fiber 7.1 g

Saturated fat 3.3 g

Carbohydrates 67.6 g

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Also featured in

Eat the Rainbow 10 Recipes
United States

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