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.
Servings: 4 people
...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
...for the spinach&parsley pesto...
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.
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