Pink Spaghetti with Wild Mushrooms Recipe - Great British Chefs

Ingredients

• 100g of 00 flour
• 1 egg
• 2 tsp beetroot purée, (you can make this by blending 1 cooked beetroot)
• 1 pinch of sea salt
• 250g of assorted fresh mushrooms, such as porcini, shiitake and oyster, washed and sliced
• 1 shallot, finely chopped
• 1 garlic clove, finely chopped
• 1 tbsp of extra virgin olive oil
• 30g of unsalted butter
• 1 sprig of thyme, leaves chopped
• 1 tbsp of white wine
• 4 tbsp of vegetable stock
• 3 tbsp of double cream
• 70g of Parmesan, finely grated
• 1 tbsp of flat-leaf parsley, finely chopped
• sea salt
• freshly ground black pepper