Fettuccine with Creamy Roasted Beet Sauce

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Source: allrecipes.com

20 min
1 hr 20 min
Fettuccine with Creamy Roasted Beet Sauce

Paint the dinner plate red.

Original recipe here


- 3 beets, cut into quarters

- 1 small sweet onion, cut into quarters

- 1 head garlic, cloves peeled

- 2 tbsp olive oil

- 1 tsp chopped fresh thyme

- 1/4 tsp salt

- 1/4 tsp ground black pepper

- 1/2 cup vegetable broth

- 3 tbsp fresh lemon juice

- 1 cup heavy cream

 - 1/2 cup shredded Parmesan cheese

- 450 g dry fettuccine pasta

- 1 tbsp shredded Parmesan cheese, or to taste

- 1 pinch chopped fresh thyme, or to taste


1. Preheat oven to 200 degrees

2. Combine beet, onion and garlic cloves in a bowl.  Add olive oil, 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 hr.

4. Remove from the oven and let cool until beets can be handled, 10 to 15 minutes.

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 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.

7. 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 combined.  Top with 1 tbsp Parmesan cheese and a pinch of additional thyme.


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