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.

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!

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, 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.

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.

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.

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.

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.

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

Enjoy!

Roasted Beets, Broccolini, and Mushroom Linguine

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

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: Andrea Giang

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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