100% Sorghum Linguine with Beetroot Sauce

• 🕒 Practical information

🥕 Ingredients

• 250g 100% sorghum linguine
• 1 large cooked and peeled beetroot
• 1 pot of Greek yogurt
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 block crumbled feta
• A little pasta cooking water

👨🍳 Preparation steps

1. Cook the linguine in a large pot of salted water for 12 minutes. Remember to reserve a little cooking water before draining.
2. Cut the beetroot into pieces and blend it with the Greek yogurt, olive oil, garlic powder, salt, and pepper. Add a little cooking water if the sauce is too thick.
3. Return the drained pasta to the pot, add the sauce, and mix well to coat the spaghetti with a beautiful pink color. Reheat on low heat if needed.
4. Sprinkle the crumbled feta over the pasta before serving. For an even more flavorful touch, add a squeeze of lemon or a little balsamic vinegar.