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
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 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.
Step 3
Roast in the preheated oven until cooked through and tender, about 1 hour.
Step 4
Remove from the oven and let cool until beets can be handled, 10 to 15 minutes. Remove beet skins.
Step 5
Transfer mixture to a food processor. Add vegetable broth and lemon juice; pulse until smooth. Transfer to a saucepan.
Step 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.
Step 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)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 519 | |
% Daily Value * | |
Total Fat23g | 30% |
Saturated Fat12g | 58% |
Cholesterol60mg | 20% |
Sodium316mg | 14% |
Total Carbohydrate65g | 24% |
Dietary Fiber4g | 15% |
Total Sugars6g | |
Protein15g | |
Vitamin C8mg | 39% |
Calcium165mg | 13% |
Iron3mg | 16% |
Potassium373mg | 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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source by allrecipe
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