Herb Buttered Beet Noodles with Sautéed Mushrooms + Arugula

Herb Buttered Beet Noodles with Sautéed Mushrooms + Arugula

Is there anything better than homemade pasta? Yes, my friends…homemade beet pasta with the addition of an herb sauce, sautéed mushrooms and fresh arugula. Is your mouth watering yet? This pasta dish turned out even better than I imagined.

Herb Buttered Beet Noodles with Sautéed Mushrooms + Arugula

It can be served for a special occasion or for a weeknight dinner. With the help of the KitchenAid® Professional 620 6-Quart Bowl-Lift Stand Mixer and the Pasta Roller & Cutter Set, this dish is surprisingly quick to pull together. Plus, the beautiful bold purple color of the noodles makes such a statement.

Herb Buttered Beet Noodles with Sautéed Mushrooms + Arugula

To make the pasta you are going to start by preheating the KitchenAid® 30″ Combination Wall Oven with Even-Heat™ True Convection to 425 degrees F. Next, place a beet on a KitchenAid® Professional-Grade Nonstick Sheet Pan.

Herb Buttered Beet Noodles with Sautéed Mushrooms + Arugula

Roast the beet for 45 minutes to an hour depending on your oven. Peel the beet and remove the ends. Puree the beet in a food processor.

Herb Buttered Beet Noodles with Sautéed Mushrooms + Arugula

Add the beets, egg, flour, salt, and olive oil to your KitchenAid® Stand Mixer fitted with the flat beater attachment. Mix for 30 seconds on speed 2. The consistency will look like the photo above.

hook-3_HerbBeetNoodles

Replace the flat beater attachment with the dough hook. Mix on speed 2 for another 2 minutes. The dough should be leathery, but pliable and not sticky. You may need to add water or flour to reach the right consistency.

Herb Buttered Beet Noodles with Sautéed Mushrooms + Arugula

Remove the dough and hand knead for a few minutes.

Herb Buttered Beet Noodles with Sautéed Mushrooms + Arugula

Cut the dough into four pieces.

Herb Buttered Beet Noodles with Sautéed Mushrooms + Arugula

Attach the Pasta Roller to the Stand Mixer. Roll each piece of pasta through the Pasta Roller starting on level 1 with the Stand Mixer on speed 2. Once the dough has passed through the roller, fold it into thirds and run it through two more times (again on setting 1). Set the Pasta Roller Attachment to setting 2 and feed the dough through one time. Repeat this process for setting 3 and setting 4.

Herb Buttered Beet Noodles with Sautéed Mushrooms + Arugula

Replace the Pasta Roller Attachment with the Fettuccine Cutter Attachment. Roll each pasta sheet through the Fettuccine Cutter.

Herb Buttered Beet Noodles with Sautéed Mushrooms + Arugula

Gather the pasta and set aside.

Herb Buttered Beet Noodles with Sautéed Mushrooms + Arugula

Chop the mushrooms using the Professional Series 8″ Chef’s Knife from the KitchenAid® 11pc Professional Series Cutlery Set.

Herb Buttered Beet Noodles with Sautéed Mushrooms + Arugula

In a KitchenAid® 7-Ply Stainless Steel with Copper Core 10″ Skillet, melt and slightly brown the butter.

Herb Buttered Beet Noodles with Sautéed Mushrooms + Arugula

Add the mushrooms, herbes de provence, and salt and pepper to taste. Sauté on the KitchenAid® 36″ 5-Burner Gas Cooktop until browned.

Herb Buttered Beet Noodles with Sautéed Mushrooms + Arugula

Bring a KitchenAid® Tri-Ply Copper 3.5-Quart Sauté Pan of salted water to a boil. Add the pasta. Cook for 2 to 3 minutes. Strain the pasta, and put it back into the pan. Add the mushrooms.

Herb Buttered Beet Noodles with Sautéed Mushrooms + Arugula

Cut the grape tomatoes in half with the Professional Series 8″ Scalloped Bread Knife from the KitchenAid® 11pc Professional Series Cutlery Set.

Herb Buttered Beet Noodles with Sautéed Mushrooms + Arugula

Plate the pasta. To serve, top the pasta with the the tomatoes, arugula, and parmesan.

Herb Buttered Beet Noodles with Sautéed Mushrooms + Arugula

There you have it…Herb Buttered Beet Noodles with Sautéed Mushrooms + Arugula. I hope you enjoy!

Be sure to share your take on this Herb Buttered Beet Noodles with Sautéed Mushrooms + Arugula recipe with us on Instagram using #MadeWithKitchenAid for a chance to be featured.

Herb Buttered Beet Noodles with Sautéed Mushrooms + Arugula

Makes 4 servings

INGREDIENTS

For noodles

1 beet
1 egg
1 2/3 cup flour
1 tablespoon olive oil

For toppings

4 tablespoons butter
1 teaspoon herbes de provence
16 ounces mushrooms
1 pint grape tomatoes
1 cup arugula
1/2 cup parmesan
Salt and pepper to taste

DIRECTIONS

Preheat the KitchenAid® 30″ Combination Wall Oven with Even-Heat™ True Convection to 425 degrees F. Place the beet on a KitchenAid® Professional-Grade Nonstick Sheet Pan.

Roast the beet for 45 minutes to an hour depending on your oven. Peel the beet and remove the ends. Puree the beet in a food processor.

Add the beets, egg, flour, salt, and olive oil to a KitchenAid® Professional 620 6-Quart Bowl-Lift Stand Mixer with the flat beater attachment. Mix for 30 seconds on speed 2.

Replace the flat beater attachment with the dough hook. Mix on speed 2 for another 2 minutes. The dough should be leathery but pliable and not sticky. You may need to add water or flour to reach the right consistency.

Remove the dough and hand knead for a few minutes. Cut the dough into four pieces.

Attach the Pasta Roller Attachment from the KitchenAid® Pasta Roller & Cutter Set to the Stand Mixer. Roll each piece of pasta through the Pasta Roller starting on level 1 with the Stand Mixer on speed 2. Once the dough has passed through the roller, fold it into thirds and run it through two more times (again on setting 1). Set the Pasta Roller Attachment to setting 2 and feed the dough through one time. Repeat this process for setting 3 and setting 4.

Replace the Pasta Roller Attachment with the Fettuccine Cutter Attachment. Roll each pasta sheet through the Fettuccine Cutter. Gather the pasta and set aside.

Chop the mushrooms using the Professional Series 8″ Chef’s Knife from the KitchenAid® 11pc Professional Series Cutlery Set.

In a KitchenAid® 7-Ply Stainless Steel with Copper Core 10″ Skillet, melt and slightly brown the butter.

Add the mushrooms, herbes de provence, and salt and pepper to taste. Sauté on the KitchenAid® 36″ 5-Burner Gas Cooktop until browned.

Bring a KitchenAid® Tri-Ply Copper 3.5-Quart Sauté Pan of salted water to a boil. Add the pasta. Cook for 2 to 3 minutes. Strain the pasta, and put it back into the pan. Add the mushrooms and more butter if necessary.

Cut the grape tomatoes in half with the Professional Series 8″ Scalloped Bread Knife from the KitchenAid® 11pc Professional Series Cutlery Set.

Plate the pasta. To serve, top with the tomatoes, arugula, and parmesan.

Herb Buttered Beet Noodles with Sautéed Mushrooms + Arugula Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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