Member recipe

Saffron and pesto spaghetti with beetroot and feta

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 10 minutes Cook: 10 minutes

Skill level



Serves 4

buy the fresh variety of beetroot rather than pickled.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • A large pinch of saffron
  • 500g dried spaghetti
  • 2tbsp olive oil
  • 3 large shallots, thinly sliced
  • 300g cooked beetroot, cut into small cubes
  • Sea salt and freshly ground black pepper
  • 4tbsp good quality bought pesto
  • 400g feta cheese, crumbled


  1. Place the saffron in a small dish with 3tbsp boiling water and leave to infuse. Cook the spaghetti until al dente.

  2. While it's cooking, heat the olive oil in a saucepan and sauté the shallots until they are softened and just taking on a light golden colour. Add the beetroot, cook through and season well.

  3. Drain the pasta, return to the pan and toss with the saffron water, pesto and seasoning. Stir in the feta and divide among four dishes. Spoon the warm beetroot on top. Serve straight away.

  4. TOP TIP If you are using freshly cooked beetroot that doesn't have any vinegar, add 1tbsp balsamic vinegar to the pan.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.