By Devi Poojari
Load up on the carbs with your favorite pasta but give it a healthy and beautiful pink twist with a garlicky beetroot sauce and salty feta cheese.
1 cup pasta 1 beetroot, boiled 2 cloves garlic 1 small onion, diced 1-2 teaspoons red chilli flakes 2 tablespoons Greek yoghurt 2 tablespoons feta cheese 1 tablespoon olive oil Salt and pepper, to taste
Add the boiled beetroot to a blender along with the onion, garlic and olive oil.
Blend into a smooth puree and add a little bit of water to thin the sauce, if needed.
Boil the pasta and drain it once cooked before adding it back to the saucepan.
Add the beetroot puree followed by red chilli flakes, salt and pepper.
Crumble in the feta cheese and serve warm.