Today we are going to prepare a seasonal recipe : fusilli with beetroot and feta. A delicious, generous and simple recipe to reproduce at home.

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  • 60g of fusilli pasta
  • 2 beetroots
  • 20g of feta cheese
  • 5g of capers
  • 1 onion
  • 2 spring onions
  • 1 carrot
  • 1 pepper
  • Pumpkin seeds
  • 10 ml olive oil
  • Lettuce leaves
  • Salt
  • Black Pepper
  • Rosemary
  • Paprika


  • First, wrap the beetroot in aluminium foil and put it in the oven at 180°C for 1 hour.
  • On a board, chop an onion, cut the carrots into sticks, cube the feta cheese, cut the pepper into thin strips, chop the spring onion into pieces and cut the lettuce. Chop the rosemary and cut the beetroot into strips.
  • Bring water to the boil in a saucepan, add a pinch of salt and a dash of olive oil and cook the pasta for 8 minutes. Stir, from time to time
  • Crush the spices with a pestle in your mortar
  • Fry the pumpkin seeds in a pan
  • In a frying pan, drizzle with olive oil and fry the onions. Add the carrots, peppers, capers, paprika, salt, pepper and pasta and mix.
  • Pour the pasta and vegetables into a bowl, add the lettuce and spring onion and mix again.
  • Arrange the beetroot on a plate, season with salt and pepper, add a drizzle of olive oil and place the pasta in a round cookie cutter. Arrange pieces of feta cheese between the beetroot slices. Add a drizzle of olive oil on top. Remove the cookie cutter.

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