Roasted Beets, Broccolini, and Mushroom Linguine

Linguine tossed with mushrooms, roasted beets, beet greens, broccolini, and mint. This Roasted Beets, Broccolini, and Mushroom Linguine is the perfect weeknight dinner for spring.

Roasted Beets, Broccolini, and Mushroom Linguine | Cooking with a Wallflower

Happy Tuesday!

I am so excited. Just one more day of work and then it’s time for vacay!

At this moment, I’m still not sure what the weather will be like in Denver. We’ve been checking the weather forecast for days now, and it’s constantly changing. One hour it’ll say there’s snow, the next it’ll rain, and later it’s sunny. So now, I’m packed for all sorts of weather.

It also means that my duffel bag is super packed and heavy for a trip that lasts just a few days.

If you have any more recommendations for Denver, I’d love to hear them!

Roasted Beets, Broccolini, and Mushroom Linguine | Cooking with a Wallflower

In the mean time, let’s talk about this linguine.

I recently became obsessed with roasted beets. And when I become obsessed, I kind of make a lot of it until I’m completely satisfied. So this roasted beets, broccolini, and mushroom linguine is the latest dish using roasted beets.

Roasted Beets, Broccolini, and Mushroom Linguine | Cooking with a Wallflower

Roasted beets, roasted broccolini, garlic, mushrooms, and fresh mint all lend their unique flavor to this pasta. I even added the beet greens so that there’s no waste! Just make sure to wash them very well before using. This linguine is delicious and simple to make. When tossed with the roasted beets, the noodles become a lovely shade of reddish pink.

Roasted Beets, Broccolini, and Mushroom Linguine | Cooking with a Wallflower

Preheat the oven to 400F. Line a baking sheet with aluminum foil, and lightly grease the surface with olive oil.

Place sliced beets on the baking sheet in a single layer on one side. On the other side, place several stalks of broccolini in a single layer. Drizzle a little bit of olive oil on top and then sprinkle salt over the beets and broccolini. Roast the broccolini for 12 minutes and the beets for about 30 minutes.

While the beets and broccolini are roasting, cook the linguine according to the directions on the package, about 8-10 minutes until al dente. Reserve about a cup of pasta water. Drain the rest of the water and run the linguine under cold water to prevent the pasta from sticking to each other.

Roasted Beets, Broccolini, and Mushroom Linguine | Cooking with a Wallflower

Remove the broccolini from the baking sheet, and set them aside for now. Place the baking sheet with the beets back into the oven to cook for an additional 10-15 minutes. Once the beets are done, set them aside.

Roasted Beet Salad with Blood Orange Balsamic Vinaigrette | Cooking with a Wallflower

Roasted Beets, Broccolini, and Mushroom Linguine | Cooking with a Wallflower

In a large skillet, add a little bit of olive oil to skillet over medium heat. Once the olive oil is warmed, add minced garlic and cook until aromatic and golden brown. Next, add mushrooms and beet greens to the skillet, and cook them until tender. Remove the skillet from heat.

Roasted Beets, Broccolini, and Mushroom Linguine | Cooking with a Wallflower

Roasted Beets, Broccolini, and Mushroom Linguine | Cooking with a Wallflower

Roasted Beets, Broccolini, and Mushroom Linguine | Cooking with a Wallflower

Add the linguine and toss until incorporated with the mushroom and garlic. Pour the pasta water into the skillet and season with salt and pepper to taste. Add the roughly chopped broccolini and the roasted beets and toss until combined. If you don’t want the pasta to turn a reddish pink hue, add the beets before serving rather than tossing with the pasta.

Roasted Beets, Broccolini, and Mushroom Linguine | Cooking with a Wallflower

Roasted Beets, Broccolini, and Mushroom Linguine | Cooking with a Wallflower

Serve this roasted beets, broccolini, and mushroom linguine with fresh mint on top.

Enjoy!

Roasted Beets, Broccolini, and Mushroom Linguine | Cooking with a Wallflower

Roasted Beets, Broccolini, and Mushroom Linguine | Cooking with a Wallflower

Roasted Beets, Broccolini, and Mushroom Linguine
 
Prep time
Cook time
Total time
 
Linguine tossed with mushrooms, roasted beets, beet greens, broccolini, and mint. This Roasted Beets, Broccolini, and Mushroom Linguine is the perfect weeknight dinner for spring.
Author:
Recipe type: Entree
Serves: 2-3 servings
Ingredients
Roasted Beets and Broccolini
  • 1 large beet, peeled and sliced
  • 8-10 stalks of broccoli, sliced thinly
  • 1½ tablespoon olive oil
  • Pinch of salt
Linguine
  • 2 tablespoons olive oil
  • 6 cloves of garlic
  • 10 large mushrooms, sliced
  • Beet greens, saved from beet
  • 8 ounce linguine
  • 1 cup reserved pasta water
  • ¼ teaspoon salt
Directions:
  1. Preheat the oven to 400F. Line a baking sheet with aluminum foil, and lightly grease the surface with olive oil.
  2. Place sliced beets on the baking sheet in a single layer on one side. On the other side, place several stalks of broccolini in a single layer. Drizzle a little bit of olive oil on top and then sprinkle salt over the beets and broccolini. Roast the broccolini for 12 minutes and the beets for about 30 minutes.
  3. While the beets and broccolini are roasting, cook the linguine according to the directions on the package, about 8-10 minutes until al dente. Reserve about a cup of pasta water. Drain the rest of the water and run the linguine under cold water to prevent the pasta from sticking to each other.
  4. Remove the broccolini from the baking sheet, and set them aside for now. Place the baking sheet with the beets back into the oven to cook for an additional 10-15 minutes. Once the beets are done, set them aside.
  5. In a large skillet, add a little bit of olive oil to skillet over medium heat. Once the olive oil is warmed, add minced garlic and cook until aromatic and golden brown. Next, add mushrooms and beet greens to the skillet, and cook them until tender. Remove the skillet from heat.
  6. Add the linguine and toss until incorporated with the mushroom and garlic. Pour the pasta water into the skillet and season with salt and pepper to taste. Add the roughly chopped broccolini and the roasted beets and toss until combined. If you don’t want the pasta to turn a reddish pink hue, add the beets before serving rather than tossing with the pasta.
  7. Serve this roasted beets, broccolini, and mushroom linguine with fresh mint on top.

 

 

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18 comments

  1. orijinalchris says:

    Gorgeous… I’m going through a roasted beets phase, too! Love them… I wolf them down, warm, straight out of the oven, then use them cold, sliced, in sandwiches, with lettuce, avocado and smoked chicken! Yum! Love that fork (:

  2. Julie@TwiceAsTasty says:

    Looks gorgeous! I always roast my beets, but usually whole; once sliced they don’t look nearly as pretty as yours that get that lovely roasted look on all sides. Do you leave them unpeeled?

    I live in Montana, and we’re having the same weather you’re seeing in the forecast for Denver: sun, rain, wind, snow: sometimes all at the same time! You’re packing right: Bring lots of layers and be prepared to swap them often. If you like jazz, you must try to see Joe Smith & the Spicy Pickles while you’re in town: http://www.joesmithandthespicypickles.com/

      • Julie@TwiceAsTasty says:

        Thanks for the tips. I’ve been peeling after roasting, but peeling first for slices makes sense. My beets are just little sprouts right now, but I’m filing this one away to use in a few weeks!

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