Cooking Instructions
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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”.
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