Recipe Ingredients: (enough for 4)
- 400grs linguine pasta
- 3 small cooked beetroot (finely chopped)
- 1 courgette (finely chopped)
- 2 garlic cloves (finely chopped)
- 1 onion (finely chopped)
- 12 mushrooms (cut in halves)
- 2 soup spoons of fresh cream
- 1 glass of semi skinned milk
- 1 teaspoon of corn starch diluted in a little water
- 2 soup spoons of grated cheddar cheese
- some, salt black pepper and olive oil.
Place some water in a pan with a little salt and a drizzle of olive oil, once boiling insert the linguine there, letting this one cook for 12-14 minutes, once done (should be al dente), drain it and while draining pass through it some more fresh boiling water, to remove excess starch. Continue to drain it.
Meanwhile put a little olive olive oil in a wok (about 3 soup spoons full). once hot add the onion and garlic, once these start going blond, add the remaining vegetables (the beetroot, courgette, and mushrooms) let these cook well for around 7-10 minutes, adding a little water every time it feels a little dry and stirring occasionally.
After they are cooked, add the fresh cream at this stage and the milk, bring it to the boil, and as soon as it starts to boil add the corn starch diluted in the water, the cheese, and stir regularly allowing it to thicken, once thickened place the linguine inside and stir come more as to mix well the sauce with the pasta, serve it now while very hot, it is delicious.
The beetroot is lovely in this dish as it does not just add colour it adds flavour and texture, and creates a varied different levels of textures and flavours, the beetroot should remain slightly crunchy the mushrooms meaty and juicy and the courgettes soft and creamy. Also bothe the beetroot and the mushrooms give this dish an excellent earthy flavour which is mellowe by the silky cream of the fresh cream, milk and cheese. Bon Apetit!!