Fettuccine with Creamy Roasted Beet Sauce


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

Prep Time:
20 mins
Cook Time:
1 hrs 20 mins
Additional Time:
10 mins
Total Time:
1 hrs 50 mins
6 servings


  • 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


  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
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
Vitamin C 8mg 39%
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.

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