Give your dinner a pop of colour with this delicious pink pasta.
I make it with beautiful organic beetroots delivered in our Sandy Lane Farm veg box and gorgeous Greek yogurt from Tims Dairy (made in the Chilterns and available in all great farm shops).
Serves 4
INGREDIENTS
250g peeled, cooked beetroot (approx. 3 whole beets)
140g Greek yoghurt
2 cloves of garlic
300g pasta
Suggested toppings: goat’s cheese and basil or feta and dill, walnuts, lemon zest.
METHOD
1. Cook your pasta until just soft.
2. Meanwhile, blitz together your cooked beetroots, Greek yoghurt and garlic until a purée.
3. Add salt and pepper to taste.
4. When your pasta is ready, drain it and return it to the pan and then stir through your sauce.
5. Add your toppings.
