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Fettuccine with Creamy Roasted Beet Sauce
Fettuccine with Creamy Roasted Beet Sauce
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Creamy roasted beet and Parmesan sauce over fettuccine 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
  • 0.25 teaspoon ground black pepper
  • 0.5 cup vegetable broth
  • 3 tablespoons fresh lemon juice
  • 1 cup heavy cream
  • 0.5 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
Instructions:
  • Preheat the oven to a toasty 400°F (200°C).
  • In a bowl, mix beets, onion, and garlic cloves. Drizzle with olive oil, sprinkle with thyme, salt, and pepper; toss well to coat. Spread mixture onto a baking sheet.
  • Roast in the oven until perfectly cooked and tender, approximately 1 hour.
  • Once roasted, allow the beets to cool for 10 to 15 minutes until they are easy to handle. Peel off the beet skins.
  • Move the mixture to a food processor, pour in the vegetable broth and lemon juice, then pulse until perfectly smooth. Empty the mixture into a saucepan.
  • Combine heavy cream with the beet mixture in the saucepan and simmer over medium-low heat for about 5 minutes. Once simmering, add 1/2 cup of Parmesan cheese and stir until melted. Set the mixture aside.
  • 1. Start by boiling a pot of generously salted water until it reaches a rolling boil. Cook the fettuccine until it is tender but still slightly firm, which should take around 8 minutes. Drain the pasta and put it back in the pot. Add the beet sauce and mix well. Finish by sprinkling 1 tablespoon of Parmesan cheese and a pinch of thyme on top.

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