(Gluten-free, Egg-free, Nut-free, Soy-free, Refined Sugar-free)

Serving: 4

Ingredients:

Kosher or fine sea salt
12 ounces Mountain High Organics gluten-free pasta
2 medium cooked beets, peeled and chopped
½ cup crumbled feta cheese
2 cloves garlic, minced
¼ cup olive oil
2 tablespoons Greek yogurt
Zest of 1 lemon
1 tablespoon lemon juice
Freshly ground black pepper

Optional Garnishes:

Extra crumbled feta
Fresh basil or parsley
Crushed red pepper flakes
Drizzle of olive oil

Directions:

Bring a large pot of well-salted water to a boil. Cook Mountain High Organics gluten-free pasta according to package directions until al dente. Reserve about a cup of the pasta water, then drain.
In a blender or food processor, combine the cooked beets, feta, garlic, olive oil, yogurt, lemon zest, and lemon juice. Blend until completely smooth and bright pink. Season with salt and pepper.
Transfer the sauce to a large skillet over low heat. Stir in some of the reserved pasta water, a little at a time, to loosen the sauce until creamy and glossy.

Add the cooked pasta to the skillet and gently toss until fully coated in the pink sauce. Warm for 1–2 minutes, just until everything comes together.

Plate immediately and finish with extra feta, fresh herbs, and a drizzle of olive oil.