Fettuccine with Creamy Roasted Beet Sauce

This fettuccine pasta dish is smothered in a creamy roasted beet and Parmesan cheese sauce for a delicious nightshade-free, vegetarian dinner.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 40 mins
• Calories: 519 Calories

Ingredients

• 3 tablespoons fresh lemon juice
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon chopped fresh thyme
• 1 (16 ounce) package dry fettuccine pasta
• 1 head garlic, cloves peeled
• 1 tablespoon shredded Parmesan cheese, or to taste
• 3 beets, cut into quarters
• 1 small sweet onion, cut into quarters
• 1 pinch chopped fresh thyme, or to taste
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon salt
• 0.5 cup shredded Parmesan cheese
• 0.5 cup vegetable broth

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

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

Step 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.

Step 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.

Step 8

Pour beet sauce over pasta and toss until well combined. Top with 1 tablespoon Parmesan cheese and a pinch of additional thyme.