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Purple Beetroot Pasta - These Beets are Bangin’ | hurrythefoodup.com

Beetroot Pasta

Course: Mains
Cuisine: Vegetarian
Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: 610kcal
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  • ¼ cup beetroot juice


  • Cook pasta according to package description.
  • Roast the walnuts in a large dry pan on medium heat for a couple of minutes.
  • Dice the onion and garlic.
  • Put the walnuts into a small side bowl and add the onion and garlic to the pan with olive oil on low to medium heat. After 2 minutes season with sage, salt and pepper.
  • Open the packaged beetroot and pour the excess liquid into the pan. It should just be a few drops. Cut beetroot into small cubes and add it too.
  • Add the white wine vinegar to the mix.
  • Once ready, drain the pasta with a colander and collect about half a cup (100 ml) of the excess pasta water.
  • Add both the pasta and water to the pan.
  • Now it’s time for the coloring, if you bought the beet juice. Add it to the mix. Give everything a good stir and let it simmer for about 6 minutes and make the taste test.
  • While it’s simmering, wash and roughly cut the arugula.
  • Garnish with the arugula, feta, walnuts and lemon slices.
  • Enjoy!


Serving: 341g | Calories: 610kcal | Carbohydrates: 74.6g | Protein: 22.6g | Fat: 26.7g | Saturated Fat: 5.8g | Cholesterol: 95mg | Sodium: 381mg | Potassium: 768mg | Fiber: 5.3g | Sugar: 11.3g | Vitamin A: 850IU | Vitamin C: 26.4mg | Calcium: 230mg | Iron: 5.6mg