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Overhead shot of creamy chickpea beet pasta with feta in a shallow bowl.

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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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