This unusual pasta dish is a real flavour bomb that only uses minimal butter and no cream.
So easy and quick to make, it not only looks pretty stunning when plated up, but is a real twist on more traditional pasta sauces which usually stick to a more conventional tomato or cream base, and works an absolute treat here.
A new favourite of eating pasta that for sure is added to my regular recipe repertoire.
- Olive oil
- 6 cooked beetroots, quartered
- 1 tablespoon chopped fresh thyme
- 400g linguine
- 250g mushrooms
- 4 cloves garlic, thinly sliced
- 1 cup good balsamic vinegar
- 2-3 tablespoons honey
- 1/2 teaspoon chilli flakes
- 1 burrata ball (Waitrose does my favourite supermarket version)
- Pomegranate seeds
- Preheat the oven to 200 degrees celsius
- On a baking tray toss together olive oil, the beetroot, thyme, and a good pinch of salt + pepper. Transfer to the oven and roast for 25-30 minutes or until the beets are tender and lightly charred.
- Meanwhile, bring a large pot of salted water to a boil.
- Boil the pasta until al dente according to package directions.
- Just before draining, reserve 1 cup of the pasta cooking water.
- Melt a generous knob of butter and 2 tablespoons olive oil in a large frying pan over high heat.
- Add the mushrooms and cook until they just begin to caramelise on the edges, about 5 minutes.
- Add the garlic and cook 30 seconds to 1 minute or until fragrant.
- Remove the mushrooms and garlic from the frying pan and place on a plate.
- To the same pan add the balsamic vinegar, honey and crushed chilli flakes.
- Bring to a boil over medium high heat and cook for 5-8 minutes or until the balsamic reduces by about 1/3 and is sticky to touch.
- Reduce the heat to low and stir in the pasta, mushrooms and beetroot.
- Toss to coat, if the sauce seems too thick, thin it with a little of the pasta cooking water.
- Season to taste with salt and pepper.
- Serve the pasta immediately, topped with the torn burrata and pomegranate seeds and enjoy!
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