Beetroot, mushroom & blue cheese tagliatelle

Directions

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 :)