This pretty dish looks decadent but is actually deliciously healthy. The beetroot sauce turns the pasta a pretty pink hue, while the rocket adds a splash of green and a fresh crispness.

Serves: 4

Preparation time: 15 minutes

Cooking time: 10 minutes

You’ll need

280g Reginette pasta

4 shallots

2 cloves garlic

1 pack cooked beetroot

2 tsp olive oil

200ml low fat sour cream

2 large handfuls Fresh & Naked rocket

small bunch chives, finely chopped

salt and pepper

to serve

your favourite salad dressing or a drizzle of oil

parmesan shavings

What to do

Boil a kettle of water, pour into a large saucepan and bring back to the boil. Cook the pasta according to the pack instructions.

While the pasta is cooking roughly chop the shallots, garlic and beetroot. Heat the oil in a saucepan and sauté the shallots for 5-6 minutes until they start to soften. Add the garlic and cook for another 2 minutes.

Take off the heat and add the beetroot and sour cream to the pan. Blend the mixture using a hand blender or food processor to a coarse sauce. Taste and season well with salt and black pepper

Once the pasta is cooked, drain and return to the pan. Pour the warm sauce over the pasta and toss to coat the pasta well. In a separate bowl dress the rocket with a little oil or your favourite dressing (optional).

Scatter a little rocket over each plate then top with the beetroot pasta. Drizzle over any sauce left in the pan and sprinkle over the chives. Top with the remaining rocket and a few shavings of parmesan (optional).

freshandnaked.co.uk