First, gather all the ingredients.
In a pan, add water and a little vegetable oil. Heat it until it starts to boil.
Add the beetroot pieces and let them boil. Then add the pasta and cook until tender.
In another pan, heat the vegetable oil. Add the onions and sauté until softened.
Add the ginger-garlic paste and cook until the raw aroma disappears.
Add the mayonnaise and mix well.
Add the cooked pasta and stir to combine.
Add the whipped fresh cream and mix thoroughly.
Add the cheese slice, oregano, and chili flakes.
Season with salt and black pepper, then mix well. Cook for 2 minutes while stirring continuously.
Transfer the pasta to a serving bowl.
Garnish with cornflakes, then sprinkle some extra oregano and chili flakes on top.
Your pasta is ready. Serve hot and enjoy!
