Fettuccine with Creamy Roasted Beet Sauce
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Ingredients for - Fettuccine with Creamy Roasted Beet Sauce

1. Beets, cut into quarters - 3
2. Sweet onion, cut into quarters - 1 small
3. Garlic, cloves peeled - 1 head
4. Olive oil - 2 tablespoons
5. Chopped fresh thyme - 1 teaspoon
6. Salt - ¼ teaspoon
7. Ground black pepper - ¼ teaspoon
8. Vegetable broth - ½ cup
9. Fresh lemon juice - 3 tablespoons
10. Heavy cream - 1 cup
11. Shredded Parmesan cheese - ½ cup
12. Dry fettuccine pasta - 1 (16 ounce) package
13. Shredded Parmesan cheese, or to taste - 1 tablespoon
14. Chopped fresh thyme, or to taste - 1 pinch

How to cook deliciously - Fettuccine with Creamy Roasted Beet Sauce

1. Stage

Preheat the oven to 400 degrees F (200 degrees C).

2. Stage

Combine beets, onion, and garlic cloves in a bowl. Add olive oil, thyme, salt, and pepper; toss to coat. Transfer to a baking sheet.

3. Stage

Roast in the preheated oven until cooked through and tender, about 1 hour.

4. Stage

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

5. Stage

Transfer mixture to a food processor. Add vegetable broth and lemon juice; pulse until smooth. Transfer to a saucepan.

6. Stage

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. Stage

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.