Recipes‎ > ‎

Beetroot, mushroom & blue cheese tagliatelle

Shared on the growers' sheet 2nd March 2018

vegetarian (depending on the cheese used), gluten free (if GF pasta used)


20g butter
2 cloves garlic
30g onion, diced
70g mushrooms, sliced
50g blue cheese
80g cooked beetroot, diced
splash of white wine
splash of cream
250g fresh tagliatelle


  1. Melt the butter over a low heat. Gently cook the onions and garlic until translucent.
  2. Add mushrooms and sauté for 2 minutes.
  3. Once the mushrooms have released their juice, turn up the heat and add a generous splash of white wine. Allow to cook off.
  4. Start the pasta cooking according to the packet instructions.
  5. Add the cream and blue cheese to the mushrooms.
  6. Once the pasta is ready, strain it and add it to the sauce with the beetroot.
  7. Season to taste.
  8. Serve immediately.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Beetroot, mushroom & blue cheese tagliatelle in bowls