Pink pasta (or just tripoline with beetroot sauce)

Instructions

1. Add your cooked beetroot to a blender with the lemon juice and around 10ml milk before blending until silky smooth
2. Put your pasta in a pan and cook in boiling water until al dente (around 8 minutes)
3. In another pan, heat some oil. Add in your mushrooms and cook until browned on a medium heat
4. Next, pour your blended beetroot and the rest of the milk into the same pan with the mushrooms
5. Stir the garlic, salt, plenty of black pepper, smoked paprika, lemon juice and balsamic vinegar through the sauce, continuing to heat gently
6. Drain your pasta once cooked through and toss into the sauce, making sure to coat it all evenly
7. Pile the pasta into a bowl and top with plenty of feta and more black pepper