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RECIPE
7 INGREDIENTS8 STEPS45MIN

Red Beet "Pasta" with Mushroom Cream

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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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This combination of tender and highly nutritious beetroots blended into creamy mushroom sauce will give you an explosion of flavor!

45MIN

Total Time
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
6 1/2 cups
Beets , de-stemmed
to taste
2 Tbsp
4 cups
Button Mushrooms , quartered
2 cups
Heavy Cream
to taste
Cayenne Pepper
3
Chili Peppers
(optional)
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Nutrition Per Serving
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CALORIES
1145
FAT
91.9 g
PROTEIN
11.4 g
CARBS
66.7 g

Directions

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Step 1
Wash Beet (2 pound), remove stems and leaves.
Step 2
Use a spiralizer to cut red beets into thin, long strands.
Step 3
Simmer in salted water until just perfect (check the texture every minute).
Step 4
Drain the pasta and add Butter (2 tablespoon).
Step 5
Place quartered Button Mushroom (4 cup) in a hot pan and season with some Kosher Salt (to taste).
Step 6
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.
Step 7
Add whole or sliced Chili Pepper (3) (optional), let the peppers steep in the sauce for 4 minutes to soften.
Step 8
To serve, spoon sauce over “pasta”.

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Nutrition Per Serving
Calories
1145
% Daily Value*
Fat
91.9 g
118%
Saturated Fat
62.9 g
314%
Trans Fat
0.0 g
--
Cholesterol
346.9 mg
116%
Carbohydrates
66.7 g
24%
Fiber
16.7 g
60%
Sugars
33.8 g
--
Protein
11.4 g
23%
Sodium
977.7 mg
43%
Vitamin D
--
--
Calcium
394.4 mg
30%
Iron
5.5 mg
31%
Potassium
2062.5 mg
44%
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