Description
A vegetarian fettuccine dish made with a delicious nightshade-free pasta sauce.
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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 50 mins
Servings: 6