Wash Beet (2 pound), remove stems and leaves.
Use a spiralizer to cut red beets into thin, long strands.
Simmer in salted water until just perfect (check the texture every minute).
Drain the pasta and add Butter (2 tablespoon).
Place quartered Button Mushroom (4 cup) in a hot pan and season with some Kosher Salt (to taste).
Add Heavy Cream (2 cup), 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.
Add whole or sliced Chili Pepper (3) (optional), let the peppers steep in the sauce for 4 minutes to soften.
To serve, spoon sauce over “pasta”.