Beetroot pasta

When I came across this recipe by Nadiya Hussain in BBC food , I wasn't really sure how beetroot would taste in pasta and was not too keen on trying it. However, my 11 year old, who is also a keen foodie ( it runs in the family !) convinced me to try it and I was pleasantly surprised as it tasted delicious !   

The original recipe uses cooked beetroot,which we get here in super markets, but I used fresh ones. 

Other than cooking the beetroots and pasta, this recipe hardly take any time at all and will be ready in less than 30 minutes.

Ingredients

Pasta - 300 gm

Beetroot - 2 medium

Garlic - 3 pods

Olive oil - 2-3 tbs

Feta cheese - 100 gm

Red chilli flakes - 1 tsp

Salt

Dill leaves (for garnish)

Method

Peel and roughly chop beetroot into cubes.

In a pressure cooker or pan add oil. Add chopped beetroots, red chilli flakes, garlic and fry for 2-3 minutes.

Add 1 -2 tbs water, salt and pressure cook for a whistle or if using a pan cook covered until done. I prefer pressure cooker for faster cooking.

Once cooked, puree the beetroots in a mixie/blender.

Cook pasta according to packet instructions. Drain and keep it aside.

Add the pureed pasta sauce to cooked pasta. Give it a good mix. Drizzle some olive oil.

Serve hot with crumbled feta cheese and some chopped dill leaves.