Perky pink beetroot pasta | Munching Matilda

Name: Perky pink beetroot pasta | Munching Matilda
Ingredients: 2 tablespoons olive oil; 1 onion, finely chopped; 2 cloves garlic, crushed; 1 cooked beetroot, blended roughly or chopped into small pieces; 100g smoked salmon, chopped into small pieces; 125g mushrooms, finely chopped; 8 asparagus spears, chopped into 1cm lengths; 125ml white or rose wine; Basil, oregano, sweet paprika and salt to taste; 3 heaped tablespoons of creme fraiche (or adjust depending on whether you’d like a thicker or thinner sauce)

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My relationship with beetroot has evolved over the years. As a young child, I thought it was horrible stuff, especially when kids had tinned beetroot on white

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Ingredients

2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 cooked beetroot, blended roughly or chopped into small pieces
100g smoked salmon, chopped into small pieces
125g mushrooms, finely chopped
8 asparagus spears, chopped into 1cm lengths
125ml white or rose wine
Basil, oregano, sweet paprika and salt to taste
3 heaped tablespoons of creme fraiche (or adjust depending on whether you’d like a thicker or thinner sauce)