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Warm beetroot and cashew pasta salad

Ingredients 7
Servings 4


  • 250
    tagliatelle, cooked al dente
  • 2
    large beetroot, peeled, cooked and grated
  • 125
    fresh button mushrooms, halved
  • 30
  • 3
    spring onions, sliced
  • 100
    cashew nuts, roasted
  • 4
    anchovy fillets, mashed


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.

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