Monday 29 June 2020


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


  • 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

  • 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!

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