Tangled Beetroot, Garlic Mushroom & Two Cheese Tagliatelle
Author: Kaylie Kist
Recipe type: Pasta
Cuisine: Italian
Prep time:
Cook time:
Total time:
- Tagliatelle:
- 75g Cooked & Pureed Beetroot
- 1 Medium Egg
- 200g Tipo '00' Flour + a little extra
- Fine Salt
- Topping & Sauce:
- 150g Spinach
- 3 Cloves of Garlic
- 200g Mushrooms
- 100g Blue Cheese
- 50g Pecans
- 50g Grated hard cheese
- 20g Lemon Olive Oil
- Oregano
- Black Pepper
- Blend the Cooked Beetroot, add the egg & Salt
- Place flour in a mixing bowl and make a well in the middle
- Pour in the Beetroot Puree and mix with a fork
- Kneed the dough until smooth & elastic, if too wet, add some flour.
- Cover with Cling film & rest for 30 mins
- Using your Pasta Machine, Roll & cut using the tagliatelle attachment.
- Place on a dusted tray until ready to cook.
- Fry the Mushrooms with Garlic until tender.
- Add the Spinach, stir until wilted.
- Add the Pecans and mix, remove from heat.
- In a pan of boiling salted water, cook the tagliatelle for 3 minutes
- Take two large white pasta bowls, place a large drizzle of lemon oil in the bottom of each
- Split the grated hard cheese and add to the oil
- Add the cooked pasta to the bowl and toss through the lemon oil & grated hard cheese
- Add the mushroom, spinach and nut mix on top
- Scatter the blue cheese and oregano
- Season to your liking.
Recipe by Sustarian Living at https://www.sustarianliving.com/beetroot-tagliatelle-with-2-cheese-garlic-mushrooms/
3.5.3208