A vegetarian fettuccine dish made with a delicious nightshade-free pasta sauce.
Ingredients
- beets, cut into quarters: 3 piece
- sweet onion, cut into quarters: 1 piece
- head garlic, cloves: 1 piece (peeled)
- olive oil: 2 Tbsp
- fresh thyme: 1 tsp (chopped)
- salt: 0.25 tsp
- ground black pepper: 0.25 tsp
- vegetable broth: 0.5 cup
- lemon juice: 3 Tbsp (fresh)
- heavy cream: 1 cup
- Parmesan cheese: 0.5 cup (shredded)
- dry fettuccine pasta: 1 pack (16 ounce pack)
- Parmesan cheese: 1 Tbsp (to taste, shredded)
- pinch chopped fresh thyme: 1 piece (to taste)
Metric Conversion
Stages of cooking
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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.
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Roast in the preheated oven until cooked through and tender, about 1 hour.
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Remove from the oven and let cool until beets can be handled, 10 to 15 minutes. Remove beet skins.
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Transfer mixture to a food processor. Add vegetable broth and lemon juice; pulse until smooth. Transfer to a saucepan.
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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.
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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.
