Red Fettuccine with Goat Cheese Cream Sauce

This seemed like a good idea at the time. My plan was to throw a beet into my food processor, then add my usual amount of flour and eggs and voila, red pasta dough. As it turned out, I had to add a boatload of extra flour in order to get the dough to be well, dough. All in all, it turned out okay. The sauce was fine though, so here’s the recipe for that:

2 Tbs Butter, plus additional for sautéing mushrooms
2 Tbs Flour
½ cup Cream
1.5 cups milk
2 oz. goat cheese
Sliced mushrooms (I used ~7 creminis)
1 Shallot, diced
2 cloves of garlic, diced
Salt and Pepper
Nutmeg
Oregano

Melt the 2 T butter in a sauce pan, and add the flour. Stir vigorously for a minute or 2, so there aren’t any lumps, until the roux starts turning golden. Add in the cream & milk, and continue to whisk to incorporate. Add in the goat cheese, stirring until it melts. Season with salt, pepper, nutmeg, and oregano.

Meanwhile, in a pan over medium heat, melt some butter and sauté the mushrooms for a few minutes until they start to take on some color. Add the shallot and garlic and cook for another minute or so. Add the cream sauce mixture to the mushroom pan, and stir to incorporate everything. Add the cooked pasta and toss to finish.