Mushroom beetroot pasta

Have not had pasta for ages since beef price had increased and with flooding in certain place where I am, deliveries of food were also at halt. I am glad to find beetroot pasta again.

I managed to get sliced mushrooms and ready cook roast chicken that are on sale a few days ago. I have saved the chicken stuffing for another dish. Thought I could add it in with mushrooms to my beetroot pasta to give it some flavour.

Today, my dinner is a simple cooking for one that is flavourful, tasty and comforting with just a few ingredients. Happy to have pasta. Let’s cook and enjoying watching Harry Porter.


150 g beetroot pasta
80 g sliced mushrooms
leftover roast chicken stuffing
1 Tbs minced garlic
black pepper


Bring a pot with salted oil water to a boil. Add pasta in cook until al dente about 5-7 minutes, gives a stir halfway through to break them apart with a slotted spoon.

In the meantime, add oil and 1 Tbs butter in a saucepan. Let butter melt then add in garlic and cook for about 30 seconds. Next add in leftover stuffing, breaking up; toss around to coat in oil and butter for about 2 minutes. Now add in mushrooms, toss to coat and cook for about 2-3 minutes. Season with salt and black pepper.

Use slotted spoon to take cooked pasta out from pot and add into cooked mushrooms and stuffing, toss around to mix well. Add pasta water as desire and some more butter to caramelise pasta cook for about 1 minutes.  Check seasoning again. Plate up and serve immediately with a glass of wine. Enjoy!!!