Rainbow Pasta

2 cups boiled colorful pasta. these colors are from natural plant based vegetables like spinach, beetroot, carrot, pumpkin

2 tbsp olive oil

1 tbsp chopped garlic

1 tbsp black truffle

1 tsp black pepper

1/4 cup cherry tomatoes

handful of fresh basil

1/4 cup pecorino romano grated cheese

Take a skillet on a medium high flame

Add chopped garlic, cherry tomatoes, basil, black pepper, truffle

After 3-4 mins add boiled pasta

Saute for 3-4 mins, add a pinch of salt

Add generous amount of grated cheese and serve hot