7 INGREDIENTS • 8 STEPS • 45MINS

Red Beet "Pasta" with Mushroom Cream

Name: Red Beet "Pasta" with Mushroom Cream
Total time: PT2700.0S
Yield: 2
Ingredients: 2 pound Beet; to taste Kosher Salt; 2 tablespoon Butter; 4 cup Button Mushroom; 2 cup Heavy Cream; to taste Cayenne Pepper; 3 Chili Pepper

Recipe

This combination of tender and highly nutritious beetroots blended into creamy mushroom sauce will give you an explosion of flavor!

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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.

https://chefsopinion.org/

This combination of tender and highly nutritious beetroots blended into creamy mushroom sauce will give you an explosion of flavor!

45MINS

Total Time

$3.69

Cost Per Serving

Ingredients

Servings

2

us / metric

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

Nutrition Per Serving

VIEW ALL

Calories

1145

Fat

91.9 g

Protein

11.4 g

Carbs

66.7 g

Add to plan

Red Beet "Pasta" with Mushroom Cream

Save

Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.

https://chefsopinion.org/

Cooking InstructionsHide images

step 1

Wash Beets (6 1/2 cups), 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 Tbsp).

step 5

Place quartered Button Mushrooms (4 cups) in a hot pan and season with some Kosher Salt (to taste).

step 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.

step 7

Add whole or sliced Chili Peppers (3) (optional), let the peppers steep in the sauce for 4 minutes to soften.

step 8

To serve, spoon sauce over “pasta”.