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Herb Buttered Beet Noodles with Sautéed Mushrooms + Arugula
KITCHENAID12Ingredients
105Minutes
440Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 beet
- 1 egg
- 1 2/3 cups flour
- 1 Tbsp. olive oil
- 4 Tbsp. butter
- 1 tsp. Herbes de Provence
- 16 oz. mushrooms
- 1 pt. grape tomatoes
- 1 cup arugula
- 1/2 cup Parmesan
- salt
- pepper
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Directions
- Roast the beet for 45 minutes to an hour depending on your oven. Peel the beet and remove the ends. Puree the beet in a food processor.
- Add the beets, egg, flour, salt, and olive oil to a KitchenAid® Professional 620 6-Quart Bowl-Lift Stand Mixer with the flat beater attachment. Mix for 30 seconds on speed 2.
- Replace the flat beater attachment with the dough hook. Mix on speed 2 for another 2 minutes. The dough should be leathery but pliable and not sticky. You may need to add water or flour to reach the right consistency.
NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol90mg30% |
| Sodium540mg23% |
| Potassium750mg21% |
| Protein16g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate51g17% |
| Dietary Fiber5g20% |
| Sugars6g |
| Vitamin A25% |
| Vitamin C25% |
| Calcium20% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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