Fettuccine with Creamy Roasted Beet Sauce recipe

All Recipes Best Recipe Main Dish Recipes Pasta

Ingredients

3 beets, cut into quarters
1 small sweet onion, cut into quarters
1 head garlic, cloves peeled
2 tablespoons olive oil
1 teaspoon chopped fresh thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup vegetable broth
3 tablespoons fresh lemon juice
1 cup heavy cream
½ cup shredded Parmesan cheese
1 (16 ounce) package dry fettuccine pasta
1 tablespoon shredded Parmesan cheese, or to taste
1 pinch chopped fresh thyme, or to taste

Nutrition Info

518.8 calories
carbohydrate: 65.3 g
cholesterol: 59.7 mg
fat: 23.1 g
fiber: 4.3 g
protein: 15.2 g
saturatedFat: 11.5 g
servingSize: -
sodium: 315.6 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Combine beets, onion, and garlic cloves in a bowl. Add olive oil, thyme, salt, and pepper, toss to coat. Transfer to a baking sheet.

  3. Roast in the preheated oven until cooked through and tender, about 1 hour.

  4. Remove from the oven and let cool until beets can be handled, 10 to 15 minutes. Remove beet skins.

  5. Transfer mixture to a food processor. Add vegetable broth and lemon juice, pulse until smooth. Transfer to a saucepan.

  6. Stir heavy cream into the beet mixture in the saucepan. Cook over medium-low heat until it begins to simmer, about 5 minutes. Stir in 1/2 cup Parmesan cheese until melted. Set aside.

  7. Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and return to the pot. Pour beet sauce over pasta and toss until well combined. Top with 1 tablespoon Parmesan cheese and a pinch of additional thyme.

Recipe Yield

6 servings

Recipe Note

A vegetarian fettuccine dish made with a delicious nightshade-free pasta sauce.

Do you like the recipe? Share this tasty recipe!