This combination of tender and highly nutritious beetroots blended into creamy mushroom sauce will give you an explosion of flavor!
Total Time
45min
0.0
0 Ratings
Author: Chef's Opinion
Servings:
2
Ingredients
•
6 1/2
cups
Beets
, de-stemmed
•
to taste
Kosher Salt
•
2
Tbsp
Butter
•
4
cups
Button Mushrooms
, quartered
•
2
cups
Heavy Cream
•
to taste
Cayenne Pepper
•
3
Chili Peppers
(optional)
Cooking Instructions
1.
Wash Beets (6 1/2 cups), remove stems and leaves.
2.
Use a spiralizer to cut red beets into thin, long strands.
3.
Simmer in salted water until just perfect (check the texture every minute).
4.
Drain the pasta and add Butter (2 Tbsp).
5.
Place quartered Button Mushrooms (4 cups) in a hot pan and season with some Kosher Salt (to taste).
6.
Add Heavy Cream (2 cups), then simmer until cream thickens to a sauce-like consistency. Remove from heat, season with Kosher Salt (to taste) and Cayenne Pepper (to taste) to taste.
7.
Add whole or sliced Chili Peppers (3) (optional), let the peppers steep in the sauce for 4 minutes to soften.
8.
To serve, spoon sauce over “pasta”.
Nutrition Per Serving
CALORIES
1145
FAT
91.9 g
PROTEIN
11.4 g
CARBS
66.7 g
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