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beetroot linguine pasta
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Beetroot Tagliatelle with Mushroom Ragù and Parsley&Spinach Pesto

Homemade beetroot tagliatelle with earthy mushroom ragù topped with spinach&parsley fresh pesto: colourful, wintery and well balanced.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 4 people
Calories: 494kcal
Author: Adriana Z.

Ingredients

...for the pasta dough...

...for the mushroom ragù...

  • 300 g Chestnut Mushrooms
  • 1/4 cup White Wine
  • 1 Garlic Clove
  • 1 tbsp olive oil
  • 1/2 tsp Chilly Flakes
  • Fresh Thyme
  • Salt
  • Pepper

...for the spinach&parsley pesto...

  • 100 gr Spinach either frozen or fresh
  • 1/2 cup Fresh Parsley
  • 2 tbsp Pecan Nuts roughly chopped
  • 3 tbsp olive oil
  • 1 Garlic Clove
  • 30 ml Plant Based Milk Soy
  • Salt
  • Pepper

Instructions

  • Cut mushrooms into small dice and sauté on medium heat in a pan with olive oil, minced garlic, chilly flakes, salt, pepper and thyme.  Once all their liquid evaporates add the wine until it evaporates too. Set aside.
  • Combine all the ingredients for the pesto in a blender and blend until smooth. Note: if you're using frozen spinach simply defrost and cook for a couple of minutes in the microwave; if you have fresh ones, cook on a pan or in the microwave for a few minutes, then roughly chop before adding them to the blender.
  • Make tagliatelle using a pasta machine (use store bought ones for a quicker version).
  • Boil tagliatelle "al dente" then add them with some butter and thyme to a pan, sauté for a minutes or so, until creamy, then add the mushroom ragù.
  • You can now decide whether to serve them already coated in pesto or give your guests a pot of pesto for them to add as they wish.

Nutrition

Calories: 494kcal | Carbohydrates: 67g | Protein: 13g | Fat: 19g | Saturated Fat: 2g | Potassium: 773mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3685IU | Vitamin C: 15mg | Calcium: 94mg | Iron: 5mg