Fettuccine with Creamy Roasted Beet Sauce Recipe

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
• teaspoon salt
• teaspoon ground black pepper
• cup vegetable broth
• 3 tablespoons fresh lemon juice
• 1 cup heavy cream
• 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

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

Step 2: In a large bowl, combine beets, onion, and garlic cloves. Drizzle with olive oil, sprinkle with 1 teaspoon thyme, salt, and pepper. Toss everything together to coat evenly.

Step 3: Transfer the mixture to a baking sheet and roast in the preheated oven for about 1 hour, or until the beets are tender and fully cooked.

Step 4: Once roasted, remove from the oven and let it cool for 10 to 15 minutes, or until the beets are cool enough to handle. Peel off the skins of the beets and discard them.

Step 5: Transfer the roasted vegetables into a food processor. Add vegetable broth and lemon juice, and pulse until smooth.

Step 6: Pour the beet mixture into a saucepan. Stir in the heavy cream and cook over medium-low heat until it starts to simmer, about 5 minutes.

Step 7: Add cup of Parmesan cheese to the saucepan and stir until its melted and the sauce is creamy. Set the beet sauce aside.

Step 8: Bring a large pot of lightly salted water to a boil. Add the fettuccine pasta and cook until al dente, about 8 minutes.

Step 9: Drain the pasta, then return it to the pot. Pour the beet sauce over the pasta and toss until the pasta is well coated with the sauce.

Step 10: Serve the pasta topped with 1 tablespoon of shredded Parmesan cheese and a pinch of fresh thyme. Enjoy!

Nutrition Facts (per serving)

• Calories: 519
• Total Fat: 23g (30% Daily Value)
• Saturated Fat: 12g (58% Daily Value)
• Cholesterol: 60mg (20% Daily Value)
• Sodium: 316mg (14% Daily Value)
• Total Carbohydrate: 65g (24% Daily Value)
• Dietary Fiber: 4g (15% Daily Value)
• Total Sugars: 6g
• Protein: 15g (30% Daily Value)
• Vitamin C: 8mg (9% Daily Value)
• Calcium: 165mg (13% Daily Value)
• Iron: 3mg (16% Daily Value)
• Potassium: 373mg (8% Daily Value)

Note: The Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.