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Fettuccine with Creamy Roasted Beet Sauce

Rated as 5 out of 5 Stars
3 made it  |  0 reviews   |  1 photos

"A vegetarian fettuccine dish made with a delicious nightshade-free pasta sauce."
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1 h 50 m servings 519
Original recipe yields 6 servings


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  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Combine beets, onion, and garlic cloves in a bowl. Add olive oil, thyme, salt, and pepper; toss to coat. Transfer to a baking sheet.
  3. Roast in the preheated oven until cooked through and tender, about 1 hour.
  4. Remove from the oven and let cool until beets can be handled, 10 to 15 minutes. Remove beet skins.
  5. Transfer mixture to a food processor. Add vegetable broth and lemon juice; pulse until smooth. Transfer to a saucepan.
  6. 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.
  7. 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

Per Serving: 519 calories; 23.1 65.3 15.2 60 316 Full nutrition

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