A vegetarian fettuccine dish made with a delicious nightshade-free pasta sauce.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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 Facts

518.8 calories; 15.2 g protein; 65.3 g carbohydrates; 59.7 mg cholesterol; 315.6 mg sodium. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
12/19/2019
Delicious we made it with coconut milk instead of the cream and it gave it a wonderful flavour We will make it again. Read More
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/19/2019
Delicious we made it with coconut milk instead of the cream and it gave it a wonderful flavour We will make it again. Read More
Rating: 5 stars
12/19/2019
Delicious we made it with coconut milk instead of the cream and it gave it a wonderful flavour We will make it again. Read More
Rating: 5 stars
12/05/2019
This was sooooooo good!! I "roasted" the veggies in the crock pot on high about 5 hours. Smushed veggies with potatoe masher then used immersion blender in crock pot to make sauce. Don't do much dairy anymore so substituted coconut milk (used lite it was fine). So nice to have another beet recipe. Definate keeper will make this again! Read More
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