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)
Ingredients
Ingredients
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
salt
pepper
Directions
Directions
- Melt the butter over a low heat. Gently cook the onions and garlic until translucent.
- Add mushrooms and sauté for 2 minutes.
- Once the mushrooms have released their juice, turn up the heat and add a generous splash of white wine. Allow to cook off.
- Start the pasta cooking according to the packet instructions.
- Add the cream and blue cheese to the mushrooms.
- Once the pasta is ready, strain it and add it to the sauce with the beetroot.
- Season to taste.
- Serve immediately.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)