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Tangled Beetroot, Garlic Mushroom & Two Cheese Tagliatelle

Making Tangled Beetroot Tagliatelle is indeed a labour of love, but an effort well worth taking especially for a special Vegetarian Valentine dinner!

Made with Seasonal Beetroots, garlic mushrooms, sautéed spinach in a delicate lemon & parmesan dressing, topped with crumbled  blue cheese & toasted pecans. This dish is just crying our for attention, and is easy to fall in love with.

Tangled Beetroot, Garlic Mushroom & Two Cheese Tagliatelle
Prep time
Cook time
Total time
Recipe type: Pasta
Cuisine: Italian
  • 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
  1. Blend the Cooked Beetroot, add the egg & Salt
  2. Place flour in a mixing bowl and make a well in the middle
  3. Pour in the Beetroot Puree and mix with a fork
  4. Kneed the dough until smooth & elastic, if too wet, add some flour.
  5. Cover with Cling film & rest for 30 mins
  6. Using your Pasta Machine, Roll & cut using the tagliatelle attachment.
  7. Place on a dusted tray until ready to cook.
  8. Fry the Mushrooms with Garlic until tender.
  9. Add the Spinach, stir until wilted.
  10. Add the Pecans and mix, remove from heat.
  11. In a pan of boiling salted water, cook the tagliatelle for 3 minutes
  12. Take two large white pasta bowls, place a large drizzle of lemon oil in the bottom of each
  13. Split the grated hard cheese and add to the oil
  14. Add the cooked pasta to the bowl and toss through the lemon oil & grated hard cheese
  15. Add the mushroom, spinach and nut mix on top
  16. Scatter the blue cheese and oregano
  17. Season to your liking.


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