Give your dinner a pop of colour with this delicious pink pasta.
250g peeled, cooked beetroot (approx. 3 whole beets)
140g Greek yoghurt
2 cloves of garlic
Suggested toppings: goat’s cheese and basil or feta and dill, walnuts, lemon zest.
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.