CARAMELISED BALSAMIC LINGUINE WITH BEETROOT, MUSHROOMS & BURRATA

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.

Serves 2

INGREDIENTS

• Olive oil
• 6 cooked beetroots, quartered
• 1 tablespoon chopped fresh thyme
• 400g linguine 
• Butter
• 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

METHOD

• 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. 
• Drain.
• 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!