Creamy Chickpea Beet Pasta with Feta

This Creamy Chickpea Beet Pasta with Feta is earthy, tangy, and shockingly pink in the best way! It’s easy, satisfying, and packed with flavor thanks to roasted beets, chickpeas, feta, and fresh dill.

Why You’ll Love This Creamy Chickpea Beet Pasta with Feta

This is the kind of pasta that feels indulgent but is secretly loaded with good stuff. Chickpeas add protein and creaminess, beets bring natural sweetness and a gorgeous color, and feta gives it a salty, tangy punch. The lemon juice and fresh dill brighten everything up, while crushed walnuts add just the right amount of crunch!

Beet pasta just like this one went viral on TikTok—and for good reason. It’s not only stunning to look at, but it’s also full of flavor and incredibly easy to make. If you’ve got cooked beets on hand (or grab some from the store), all you need is a blender and one pot. It’s perfect for busy weeknights, meatless Mondays, or anytime you want something a little different and super delicious!

Ingredients You Need

Here’s what you need to make this viral beet pasta recipe:

• Pasta: Any short or long pasta works! Use 4–6 oz depending on your appetite or how saucy you like it. I used fusilli corti bucati!
• Beet: Roasted beets have the best flavor, but vacuum-packed or store-bought cooked beets work great in a pinch.
• Feta Cheese: Brings a tangy, creamy element to the sauce. Use a block of feta for extra creaminess if you can.
• Chickpeas: Canned chickpeas add body and protein. Be sure to drain them before blending.
• Salt and Black Pepper: Add to taste!
• Walnuts: Toasted and crushed for texture and a nutty finish.
• Fresh Dill: Adds a fresh note that pairs beautifully with beets and feta.
• Olive Oil: Used in both the sauce and for finishing—go with a good-quality extra virgin olive oil.
• Lemon Juice: For brightness and acidity to balance the creamy sauce.

How to Make This Easy Chickpea Beet Pasta Recipe

1. Cook the Pasta: Bring a pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve ¼ cup of pasta water, then drain the pasta and set it aside.
2. Blend the Sauce: In a blender or food processor, combine the roasted beet, feta cheese, chickpeas, half of the olive oil (2 tbsp), and a pinch of salt and black pepper. Blend until smooth, adding reserved pasta water gradually to reach a creamy consistency.
3. Simmer with Pasta: Pour the sauce into a skillet. Drizzle more olive oil and add the crushed walnuts and lemon juice. Toss the cooked pasta with the creamy beet sauce until well coated. Add pasta water if needed.
4. Serve & Enjoy: Sprinkle with crushed walnuts and chopped fresh dill. Serve warm and enjoy!

Tips for Success

• Reserve some pasta water! Don’t forget this step, it helps thin out the sauce and makes it stick to the pasta beautifully.
• Blend until smooth. A high-speed blender or food processor will give you a creamy, velvety sauce. Add pasta water a little at a time if you need until you reach your desired consistency.
• Don’t skip the toppings! The fresh dill and crushed walnuts take this dish to the next level with flavor and texture.

Serving Suggestions

This chickpea beet pasta is hearty and flavorful enough to serve as a main dish all on its own, thanks to the chickpeas and rich, creamy sauce. For a heartier meal, pair it with a simple green salad—something crisp like arugula or mixed greens with a lemon vinaigrette works perfectly to balance the richness of the pasta. If you’re looking to dress it up a bit, add extra feta on top, a handful of microgreens, and serve with some crusty bread!

Frequently Asked Questions

More Recipes to Try

• Grilled Veggie Tortellini Pasta Salad
• Pasta with Garlic Butter
• Fennel Tomato Gnocchi Soup
• Creamy Barilotti with Bacon and Peas
• Creamy Pancetta Cauliflower Pasta

Creamy Chickpea Beet Pasta with Feta Recipe

This Creamy Chickpea Beet Pasta with Feta is earthy, tangy, and shockingly pink in the best way! It’s easy, satisfying, and packed with flavor thanks to roasted beets, chickpeas, feta, and fresh dill.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Servings: 2 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 4-6 oz pasta
• 1 medium beet roasted or store bought
• 4 oz feta cheese
• 1 cup chickpeas from a can drained
• Salt and black pepper to taste
• 2 tbsp walnuts crushed
• 1 tsp fresh dill chopped
• ¼ cup olive oil divided
• 2 tbsp lemon juice

Method

 

1. Bring a pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve ¼ cup of pasta water, then drain the pasta and set it aside.
2. In a blender or food processor, combine the roasted beet, feta cheese, chickpeas, half of the olive oil (2 tbsp), and a pinch of salt and black pepper. Blend until smooth, adding reserved pasta water gradually to reach a creamy consistency.
3. Pour the sauce into a skillet. Drizzle more olive oil and add the crushed walnuts and lemon juice. Toss the cooked pasta with the creamy beet sauce until well coated. Add pasta water if needed.
4. Sprinkle with crushed walnuts and chopped fresh dill.
5. Serve warm and enjoy!

Notes

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it sits, so just add a splash of water or olive oil when reheating to loosen it up.

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