1. Recipes

How to Make Fettuccine with Creamy Roasted Beet Sauce - A Step-by-Step Guide

Looking for a unique and flavorful pasta dish to wow your dinner guests? This Fettuccine with Creamy Roasted Beet Sauce is a show-stopping, vibrant and delicious recipe that will have everyone at the table asking for seconds. The combination of tender fettuccine noodles and a luscious, creamy roasted beet sauce creates a dish that is not only visually stunning but also incredibly satisfying to the taste buds.

Beets are incredibly versatile and hold a natural sweetness that pairs beaut...

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Ingredients

  • 3 beets, cut into quarters
  • 1 small sweet onion, cut into quarters
  • 1 head garlic, cloves peeled
  • 2 tablespoons olive oil
  • 1 teaspoon chopped fresh thyme
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup vegetable broth
  • 3 tablespoons fresh lemon juice
  • 1 cup heavy cream
  • ½ cup shredded Parmesan cheese
  • 1 (16 ounce) package dry fettuccine pasta
  • 1 tablespoon shredded Parmesan cheese, or to taste
  • 1 pinch chopped fresh thyme, or to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 20 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 50 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine beets, onion, and garlic cloves in a bowl. Add olive oil, 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 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 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.
  • 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.

    • Nutrition

    519 cal.

    • Total Fat: 23g
    • Saturated Fat: 12g
    • Cholesterol: 60mg
    • Sodium: 316mg
    • Total Carbohydrate: 65g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 15g
    • Vitamin C: 8mg
    • Calcium: 165mg
    • Iron: 3mg
    • Potassium: 373mg

    Categories

    Pasta recipes
    Vegetarian recipes
    Sauce recipes
    Creamy recipes
    Beet recipes