A vegetarian nightshadefree fettuccine dish with creamy roasted beet sauce
Prep Time
10 mins
Dificult
Medium
Servings
1 hr 50 mins
Ingredients
Instructions
Preheat the oven to 400 degrees F (200 degrees C).
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.
Roast in the preheated oven until cooked through and tender
about 1 hour.
Remove from the oven and let cool until beets can be handled
10 to 15 minutes. Remove and discard beet skins.
Transfer mixture to a food processor. Add vegetable broth and lemon juice; pulse until smooth. Transfer to a saucepan.
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.
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.
Pour beet sauce over pasta and toss until well combined. Top with 1 tablespoon Parmesan cheese and a pinch of additional thyme.
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