Beetroot, mushroom & blue cheese tagliatelle

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 :)