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Beetroot, mushroom & blue cheese tagliatelle

We recently stayed at 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


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


  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