Fettuccine with Creamy Roasted Beet Sauce recipe
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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 caloriescarbohydrate: 65.3 gcholesterol: 59.7 mgfat: 23.1 gfiber: 4.3 gprotein: 15.2 gsaturatedFat: 11.5 gservingSize: -sodium: 315.6 mgsugar: 6.2 gtransFat: : -unsaturatedFat: : -
Directions Fettuccine with Creamy Roasted Beet Sauce
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
Combine beets, onion, and garlic cloves in a bowl. Add olive oil, thyme, salt, and pepper, toss to coat. Transfer to a baking sheet.
Roast in the preheated oven until cooked through and tender, about 1 hour.
Remove from the oven and let cool until beets can be handled, 10 to 15 minutes. Remove beet skins.
Transfer mixture to a food processor. Add vegetable broth and lemon juice, pulse until smooth. Transfer to a saucepan.
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.
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.