Pan-Fried Saithe with Risoni
40 min
Mild, flaky saithe with pesto risoni and a warm tomato salad — a weeknight fish dinner the kids will actually eat.
fishpastadinner
Barbie Pasta
Shockingly pink and actually delicious. Roasted beets, feta, and garlic blended into a silky sauce — this TikTok pasta is worth the hype.
Instructions
- 1
Peel the beets and cut them into smaller pieces, then spread them out in a baking tray lined with parchment paper or in an oven-safe dish.
- 2
Cut the half head of garlic in two, roughly tear the basil with your hands, and add both to the dish. Place the whole block of feta in the middle, drizzle everything with oil and a bit of pepper, then roast at 220 °C for about 30 minutes until the beets are tender.
- 3
While that's going, cook the pasta in a pot of lightly salted water according to the package instructions — al dente is what you're after, so it still has a little bite.
- 4
Drain the pasta but save some of the cooking water — keep a bit extra on hand so you have room to adjust the sauce later.
- 5
Take the dish out of the oven and squeeze the garlic out of its skin, discarding the skin. Tip everything into a blender and blitz into a smooth sauce, adding pasta water and crème fraîche as you go. If it feels too thick, add a splash more pasta water. A stick blender works fine too.
- 6
Fold the pasta into the sauce, then season with lemon juice, a little pepper, and a sprinkle of grated parmesan.
Per average serving
1.2k
Calories
kcal
42.6
Protein
g
113.7
Carbs
g
65.8
Fat
g
11.2g
Fiber
23.6g
Sugar
1535mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
1.2k
Calories
kcal
42.6
Protein
g
113.7
Carbs
g
65.8
Fat
g
11.2g
Fiber
23.6g
Sugar
1535mg
Sodium
Tips from the kitchen
- Cut the beets into chunks no bigger than a couple centimeters. Big pieces won't roast through in 30 minutes and you'll end up with a grainy sauce.
- Keep an eye on the feta near the end. You want it soft and a little golden at the edges, not dried out and crusty.
- Save more pasta water than you think you need. The sauce thickens fast as it sits, and a splash of starchy water loosens it right back up.
- Squeeze the roasted garlic out gently and check for stray bits of skin before it goes in the blender. One papery shred will mess up the smooth texture.
- Add the lemon juice at the very end and taste as you go. Beets are sweet, and the acid is what keeps the sauce from feeling flat.
Ways to vary it
- Swap the crème fraîche for a spoonful of Greek yogurt if that's what you've got. It makes the sauce a touch tangier.
- Toss in a handful of toasted walnuts at the end for some crunch against the soft sauce.
- A few chili flakes folded in with the parmesan give it a little heat if you like that contrast with the sweet beets.
Storage & leftovers
Keeps in the fridge for up to 3 days in a sealed container. The sauce holds better on its own than mixed through pasta, so store leftover sauce separately if you can. Reheat gently in a pan with a splash of water or milk to bring it back to a pourable texture, since the beet sauce tightens up cold.
What to serve with it
A simple green salad with a sharp vinaigrette cuts through the sweetness nicely. Some crusty bread for wiping the plate doesn't hurt either.
UC
By Untrained ChefPublished 25 April 2026 · Updated 11 July 2026
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