Fettuccine with Creamy Roasted Beet Sauce
Description
This fettuccine pasta dish is smothered in a creamy roasted beet and Parmesan cheese sauce for a delicious nightshade-free, vegetarian dinner.
Ingredients
•
3 beets, cut into quarters
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1 small sweet onion, cut into quarters
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1 head garlic, cloves peeled
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2 tablespoons olive oil
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1 teaspoon chopped fresh thyme
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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1/2 cup vegetable broth
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3 tablespoons fresh lemon juice
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1 cup heavy cream
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1/2 cup shredded Parmesan cheese
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1 (16 ounce) package dry fettuccine pasta
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1 tablespoon shredded Parmesan cheese, or to taste
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1 pinch chopped fresh thyme, or to taste
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Combine beets, onion, and garlic cloves in a large bowl. Add olive oil, 1 teaspoon 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 and discard 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 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 beet sauce aside.
7
Fill a large pot with lightly salted water and bring to a rolling boil. Cook pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
8
Pour beet sauce over pasta and toss until well combined. Top with 1 tablespoon Parmesan cheese and a pinch of additional thyme.