Red Beet "Pasta" with Mushroom Cream

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

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)

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”.