Beets take a while to soften so start boiling it and start prepping your fresh herbs.

Finely chop the thyme and parsley and chiffon the basil, put all the herbs in a small bowl.

Dice the onion into a small dice and start sauteing in the olive oil on low heat, add salt and pepper.

Thinly slice the mushrooms and also add to pan with onions.

Test the beet with a fork, it should just fall off. Wrap it in plastic wrap for a few minutes then unwrap it and rub off the skin with a paper towel.

Mince up the beat and throw in the sauce with the wine, crushed red pepper, and herb that were set aside. Add another pinch of salt and pepper.

At this time throw your pasta in a separate pot filled with salty water and boil them until al dente and then drain.

Move the sauce into the pasta and mix thoroughly to get that color on the noodles.