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If you a fan of great texture, this “Pasta” is for you. Most of the earthy flavor of the red beets will be lost after cooking the thin strands in salted water, but the texture is phenomenal, assuming you cook them exactly right. Overcooking results in a mushy mess, under-cooking in a mouthful of tough root veggies. But, when done just right – absolute “pasta”- bliss 🙂>
Bon Appétit ! Life is Good !
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Click here for more Pasta on ChefsOpinion
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Click here for more Red Beets on ChefsOpinion
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Click here for more Mushrooms on ChefsOpinion
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Click here for Red Beet Leaves Recipe on ChefsOpinion
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Red Beet “Pasta” With Mushroom Cream
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Red Beet “Pasta” With Mushroom Cream
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- wash 2 lbs fresh red beets, remove stems and leaves, reserve for another dish (see link on this page)
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- use a spiralizer to cut red beets into thin, long strands
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- simmer in salted water until just perfect (check texture every minute)
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- drain “pasta”, add whole butter or EVO
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- season 4 cup quartered botton mushrooms
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- add 2 cup heavy cream, simmer until cream reaches “nappe” texture, remove from heat, season with kosher salt and cayenne pepper to taste
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- add whole or sliced chilies, (optional), let steep in sauce for 4 minutes to soften; to serve, spoon sauce over “pasta” , makes 2 portions
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- Red Beet “Pasta” With Mushroom Cream
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- Red Beet “Pasta” With Mushroom Cream
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ChefsOpinion 
Diet pasta. Great idea.
LikeLiked by 1 person
Anneli,
Looks and tastes like a million bucks 🙂
Cheers !
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