Beetroot, mushroom & blue cheese tagliatelle

We recently stayed at http://www.aylestonecourt.com/ on a short trip away (highly recommended!) and ate in the hotel restaurant on the first night. We both chose this dish & enjoyed it so much that this is my attempt to recreate it at home.

Vegetarian (depending on cheese used)

Serves 2

Ingredients

2 cloves garlic

30g onion, chopped

70g mushrooms, sliced

50g blue cheese

20g butter

80g cooked beetroot

splash of white wine

splash of cream

250g fresh tagliatelle

Directions

  1. On a low heat, melt the butter. Gently cook the onion & garlic until translucent.
  2. Add the mushrooms & cook for a minute or two more.
  3. Meanwhile, cook the pasta according to the packet instructions (it should only take 3 mins).
  4. Once the mushrooms have released their juice, turn the heat up & add a generous splash of white wine. Allow this to cook off.
  5. Turn the heat down & add the cream & blue cheese.
  6. Add the cooked & drained pasta to the sauce, along with the beetroot.
  7. Toss & serve immediately.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)

Beetroot, mushroom & blue cheese tagliatelle in bowls