Easiest Way to Make Beet Sauce Pasta

Fettuccine With Creamy Roasted Beet Sauce

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Recipe Summary Fettuccine With Creamy Roasted Beet Sauce

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

Ingredients | Beet Sauce Pasta

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

Directions

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.

Info | Beet Sauce Pasta

prep: 20 mins cook: 1 hr 20 mins additional: 10 mins total: 1 hr 50 mins Servings: 6 Yield: 6 servings

TAG : Fettuccine With Creamy Roasted Beet Sauce

Main Dish Recipes, Pasta,