I LOVE HOT PANK. I love it in September, and in May, and in November, but I especially love it IN FEBRUARY. So much so, I make sure I am eating as many hot pink foods as possible. So I made this dish! Last year, inspired the viral Baked Feta Pasta made popular in the US by Grilled Cheese Social, I made a HOT PANK version, because…well, why not?
This dish is a delicious way to 1. Eat more hot pink foods, 2. Eat MORE Mac n’ cheese, and 3. Discover how damned good basil + beets are! HEART EEEEEEYES. Truly, shockingly delicious!!!
3 medium raw beets, peeled and cubed into 1/2” pieces- about two cups
1– 7 oz block of feta
2 cups medium sized pasta (fusilli, bowties, penne, ziti, etc) OR spiralize beets
1 tbl Oil
1/2–1 c pasta water, or plain water if spiralizing
Basil (recommended but optional)
Chopped toasted walnuts (optional) Vinegar
Salt + pepper to taste
3 beets (you’ll need a spiral cutter)
7 oz block goat/sheep feta in brine
Reserve 1/2–1 c pasta water
Fresh basil, chiffonaded (optional but highly recommended!)
Toasted walnuts (optional)
Balsamic vinegar (optional)
Preheat oven to 400 degrees.
Peel and dice beets. Add to oven safe dish and toss with olive oil. Cover and bake for 20 minutes.
After 20 minutes, nestle feta in the beets, cover and bake for an additional 15 minutes.
Drain pasta, and reserve 1/2-1 c pasta water.
When beets are done, mix cooked pasta with beets and feta, adding pasta water as desired, the more water you add, the creamier the sauce!
Serve and top with fresh pepper, chiffonaded basil and walnuts if you want some crunch!
Preheat oven to 400
Spiralize beets and toss with olive oil. Add to baking dish
Nestle block of feta in the middle of noodles.
Cover with lid or foil, and bake for 20 minutes.
Remove covering and stir noodles and feta, add 1/8-1/4c water if desired to thin sauce
Plate and top with cut basil, walnuts and a splash of vinegar.
You can substitute vegan feta cheese, but watch to see how it melts. Alternatively, you could mix in a salty, lemony cashew cream, like an unbaked Pepper-crusted Cashew Goat Cheese from Vegetarian Times