My friend took me to a new supermarket three suburbs away from her place. While she was buying her food, I browsed the pasta aisle and was amazed to see so many different types of pasta. This beetroot pasta really caught my attention, so I bought it to try, as I have never seen it in my suburb.
Beetroot pasta is a vibrant, colourful dish where beetroots are either mixed directly into homemade pasta dough or blended into a creamy, earthy pink sauce. Beets are rich in natural nitrates that your body converts into nitric oxide, helping open blood vessels and lower blood pressure. They contain betalains, powerful compounds that reduce inflammation and protect cells. Adding beets increases your dietary fiber intake, which supports gut health. Beets provide essential nutrients like folate (vitamin B9), potassium, iron, and magnesium.
“Piccata is a dish featuring thin slices of pan-fried meat or fish, typically chicken or veal, dredged in flour and served with a tangy sauce made from lemon juice, butter, and capers. The term “piccata” itself refers to this preparation method of thinly sliced and sautéed meat or fish. The sauce is made using pan drippings; lemon juice and white wine or chicken stock are added and reduced. Chopped parsley and often capers are added; sometimes also shallots or garlic. After reduction, butter is stirred in to finish the sauce. It is often garnished with slices of lemon.”
I’m daring to try sausage and mushroom piccata on my beetroot pasta, even though Google says it’s not the ideal match. Be brave!!! I reduced the lemon juice and capers in my piccata. It has savoury, umami, bright, sweet, earthy flavours and is so comforting and delicious. Let’s cook!!!
Ingredients
Sausage and mushroom piccata
4 Beef & Pork Sausages Italian Style
180 g sliced mushrooms
20 g dried porcini, soaked in hot water for 30 minutes
1 small white onion, chopped
1/2 c dry white cooking wine
2 Tbs oil
2 Tbs butter
1 1/2 Tbs lemon juice
3/4 c chicken stock
1/2 c plain flour
1/2 c white beans, drained and rinsed
1/4 c double cream
1 Tbs capers
1 Tbs garlic minced
1 Tsp dried oregano
1 Tsp Italian Seasoning
salt
pepper
Beetroot pasta
200 g dried beetroot pasta
water
salt
baby basil leaves, garnish
Method
Sausage and mushroom piccata
Cut the sausages into 1/2 inch thick pieces. Place the sausage pieces into a medium sized bowl. Mixed well the flour, salt, and pepper. Season the sausages pieces with flour mixture. Wear gloves and toss the sausages pieces to coat well, dredge any excess flour, and set aside on another bowl.
Using Nutri Bullet, add in double cream, the strained porcini water and white beans. Blitz until pureed. Set aside until needed. In a saucepan, add oil and heat over medium-high heat. Add sausage pieces and cook turn them over until nicely browned. Transfer to paper towels plate, cover them with aluminium foil, and keep them warm.
Add wine and chicken stock to the saucepan and bring to a boil. Add minced garlic and onion. Cook until garlic and onion are slightly brown and liquid nearly evaporates, about 2 minutes. Add lemon juice, oregano, Italian Seasoning, both the mushrooms; if porcini is to big, cut into bite sized, and capers. Cook for another 3 to 5 minutes.
Add the white bean pureed, and incorporate it well. Now add in butter and turn heat to very low. Swirl around or use wooden spoon to stir until butter melted. Put the reserved cooked sausages back and into the piccata sauce. Stir gently to combine, stir occasionally, allowing the sauce to be absorbed/ soaked into sausage pieces for about 10 minutes.
Beetroot pasta
Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat. Drop the 200 g of dried beetroot pasta into the boiling water. Stir it right away so the strands or pieces do not stick together.
Simmer for roughly 8 to 12 minutes. Check the package instructions if available, because cooking times vary depending on the pasta shape (like penne, spaghetti, or fusilli). Taste a piece a minute before the time ends to ensure it is tender yet firm.
Before draining, scoop out about 1/2 cup of the starchy pasta cooking water. This liquid helps bind sauces smoothly. Drain the pasta in a colander. Transfer drained, cooked beetroot pasta to bowls. Spoon some Sausage and mushroom piccata on top of beetroot pasta. Drizzle a bit of the reserved starchy water over. Then scatter baby basil leaves over the top. Serve immediately. Enjoy with a glass of Sauvignon Blanc!!!
Note: From Google: Piccata relies on a bright, sharp, and highly acidic sauce driven by lemon juice and capers. Beetroot pasta, on the other hand, has a distinctly sweet, earthy flavour. When mixed, the intense acidity of the lemon and capers can overpower the delicate sweetness of the beets, resulting in a muddy flavour profile.
https://helenscchin.com/2026/09/23/sausage-and-mushroom-piccata-with-beetroot-pasta/
For my other Sausage and mushroom piccata with extra lemon juice and capers recipe:
https://helenscchin.com/2025/09/23/sausage-and-mushroom-piccata/
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