Warm beetroot and cashew pasta salad

Name: Warm beetroot and cashew pasta salad
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 250.00 g pasta tagliatelle, cooked al dente; 2.00 beetroot peeled, cooked, grated; 125.00 g button mushrooms halved; 30.00 ml butter; 3.00 spring onions sliced; 100.00 g cashew nuts roasted; 4.00 anchovy fillets mashed

4 servings

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By Food24 November 03 2009

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Ingredients (7)

250.00 g	pasta — tagliatelle, cooked al dente
2.00	beetroot — peeled, cooked, grated
125.00 g	button mushrooms — halved
30.00 ml	butter
3.00	spring onions — sliced
100.00 g	cashew nuts — roasted
4.00	anchovy fillets — mashed

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Method:

In a large bowl, mix pasta and grated beetroot thoroughly, so that pasta turns a bright red colour. In a frying pan, fry mushrooms in butter until golden brown. Add spring onions and cashew nuts to pasta and beetroot and toss well. Place on a plate. Garnish with golden mushrooms and drizzle over mashed anchovies. Serve warm.
Serves 4.