Ingredients
Pasta
- 2 cups uncooked pasta (~170 gms or 6 oz.)
Sauce
- 1 large or 2 small beetroots (~170 gms or 6 oz.)
- 100 gms (3.5 oz.) feta cheese or paneer
- 2 to 3 garlic cloves, chopped
- 2 tsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp salt (to taste)
- 1/2 tsp crushed black pepper (to taste)
Garnish
- Fresh basil or cilantro, for garnishing
Instructions
- Prepare the pasta: Cook the uncooked pasta according to package instructions until al dente. Drain and set aside.
- Cook the beetroots: Boil or steam the beetroots until tender, about 20-30 minutes depending on size. Once cooked, peel and roughly chop them.
- Make the sauce: In a blender or food processor, combine the cooked beetroot, feta cheese, chopped garlic, olive oil, lemon juice, salt, and crushed black pepper. Blend until smooth and creamy.
- Combine pasta and sauce: Toss the cooked pasta with the beetroot sauce until evenly coated.
- Serve and garnish: Plate the coated pasta and garnish with fresh basil or cilantro for a fresh, herbaceous touch.
Notes
- Use paneer instead of feta for a milder, dairy alternative.
- Adjust the garlic amount to your preference for pungency.
- Beetroot can also be roasted instead of boiled for a deeper, smoky flavor.
- For vegan option, replace feta with a plant-based cheese or nutritional yeast.
- Serve immediately to enjoy the vibrant color and fresh flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Blending
- Cuisine: Fusion
- Diet: Vegetarian
