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Ingredients
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3 beets, cut into quarters
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1 small sweet onion, cut into quarters
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1 head garlic, cloves peeled
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2 tablespoons olive oil
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1 teaspoon chopped fresh thyme
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¼ teaspoon salt
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¼ teaspoon ground black pepper
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½ cup vegetable broth
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3 tablespoons fresh lemon juice
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1 cup heavy cream
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½ cup shredded Parmesan cheese
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1 (16 ounce) package dry fettuccine pasta
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1 tablespoon shredded Parmesan cheese, or to taste
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1 pinch chopped fresh thyme, or to taste
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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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.
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Roast in the preheated oven until cooked through and tender, about 1 hour.
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Remove from the oven and let cool until beets can be handled, 10 to 15 minutes. Remove and discard beet skins.
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Transfer mixture to a food processor. Add vegetable broth and lemon juice; pulse until smooth. Transfer to a saucepan.
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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.
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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.
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Pour beet sauce over pasta and toss until well combined. Top with 1 tablespoon Parmesan cheese and a pinch of additional thyme.
Nutrition Facts (per serving)
519 | Calories |
23g | Fat |
65g | Carbs |
15g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 519 | |
% Daily Value * | |
Total Fat 23g | 30% |
Saturated Fat 12g | 58% |
Cholesterol 60mg | 20% |
Sodium 316mg | 14% |
Total Carbohydrate 65g | 24% |
Dietary Fiber 4g | 15% |
Total Sugars 6g | |
Protein 15g | 30% |
Vitamin C 8mg | 9% |
Calcium 165mg | 13% |
Iron 3mg | 16% |
Potassium 373mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.