DifficultyIntermediate

I have loved beetroot from the time I was a wee girl. So I am always looking for ways to highlight the humble nutrient packed beet. This can be made dairy free by substituting dairy free "cream cheese" such as Miyokos brand(My favorite). I use Bulgarian sheep's milk feta which is very creamy and tastes like a cross between Goat's cheese and Greek Sheep Feta.

Yields5 Servings
Prep Time1 hr 15 minsCook Time30 minsTotal Time1 hr 45 mins

Conversion Chart

 3 Large Beets
 Olive Oil
 1 Large Shallot, finely sliced
 4 Cloves Garlic, finely sliced
 2 tbsp Fresh Thyme Leaves
 2 Lemons, zested and juiced
 1 cup Bulgarian Sheep milk Feta or Miyokos Vegan Cream Cheese
 ¾ cup Toasted Raw Walnuts
 Sea salt and freshly cracked black pepper
 1 Package EatBanza brand Rigatoni

1

Preheat oven to 400 F . Prick beets with a fork and wrap in parchment paper then in tin foil and roast in oven for about 1 hour or until cooked . Allow beets to cool and then remove the skin and slice thinly. Set water to boil for the pasta.

2

Over medium low heat drizzle olive oil to coat the bottom of a large saucepan. Add sliced shallot and sauté until softened, about 20 minutes. Add the garlic and sauté for a couple of minutes. Then add the sliced beets and thyme.

3

As the pasta is cooking and almost done add a ladleful or so of the pasta water to the pasta. Then add the lemon juice and stir. Let cook about another 10 minutes or so. Add the crumbled feta or vegan cream cheese and stir. Add the cooked pasta and stir. Feta will meld into a creamy sauce with the pasta. Top with toasted walnuts and serve.

Ingredients

 3 Large Beets
 Olive Oil
 1 Large Shallot, finely sliced
 4 Cloves Garlic, finely sliced
 2 tbsp Fresh Thyme Leaves
 2 Lemons, zested and juiced
 1 cup Bulgarian Sheep milk Feta or Miyokos Vegan Cream Cheese
 ¾ cup Toasted Raw Walnuts
 Sea salt and freshly cracked black pepper
 1 Package EatBanza brand Rigatoni

Directions

1

Preheat oven to 400 F . Prick beets with a fork and wrap in parchment paper then in tin foil and roast in oven for about 1 hour or until cooked . Allow beets to cool and then remove the skin and slice thinly. Set water to boil for the pasta.

2

Over medium low heat drizzle olive oil to coat the bottom of a large saucepan. Add sliced shallot and sauté until softened, about 20 minutes. Add the garlic and sauté for a couple of minutes. Then add the sliced beets and thyme.

3

As the pasta is cooking and almost done add a ladleful or so of the pasta water to the pasta. Then add the lemon juice and stir. Let cook about another 10 minutes or so. Add the crumbled feta or vegan cream cheese and stir. Add the cooked pasta and stir. Feta will meld into a creamy sauce with the pasta. Top with toasted walnuts and serve.

Creamy Beetroot Rigatoni with Lemon and Thyme