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Beetroot Fettuccine Pasta with Avacado Chutney.

  • by Sunita Katyal
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Beetroot Fettuccine Pasta with Avacado Chutney.

Sunita Katyal
Prep Time
10 Mins
Cook Time
10 Mins
Serving
2 People
Views
231

Ingredients

  • Beetroot Fettuccine Pasta with Avacado Chutney. #ColourfulRecipe 🥣100g beetroot Fettuccine pasta 🥣600g cooked Avacado 20 ml olive oil 🥣salt as per taste 🥣1 medium sized onion 🥣6 cloves of garlic 🥣1/2 tbsp Chilli Paste 🥣100g feta cheese 🥣2 red chilies 🥣1 tbsp lemon juice 🥣Crushed Nuts 🥣6- 7 leaves of any greens ( kale/ lollo lettuce) 🥣Mustard Microgreens ( optional) 🥣Cherry tomatoes ( 50 gms) 🥣Fresh Tomatoes (2 medium sized)

Description

Beetroot Fettuccine Pasta with Avacado Chutney which is healthy with all nutrients

Directions

Cook the pasta as per the instructions on the packet.

 

Meanwhile make the sauce. Put the Avacado into a blender and add the olive oil, salt, 3 cloves of garlic, tomatoes and chilli. Blend to a smooth paste

In a pan add olive oil, saute onions for 1 min, add chopped garlic, saute it little bit.

Now add chilli paste and toss cooked pasta in this.

(Don't overcook)

Switch off the flame and pour it in a serving dish. Top it with Greens, crumbled feta cheese, crushed Nuts, Microgreens and Cherry tomatoes and then drizzle over the lemon juice and a little extra virgin olive oil before serving.

 

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