Creamy Beet Pasta
This elegant pasta dish is creamy, cheesy, and full of delicious beet flavor!
Foto: Spend With Pennies — Holly Nilsson
Ingredients
- 4 small beets (or 2 large)
- 1 tablespoon olive oil
- salt and black pepper
- ½ cup diced onion
- 3 cloves garlic (minced)
- 1 tablespoon salted butter
- ½ cup chicken broth (or vegetable broth)
- 1 ¼ cup heavy whipping cream
- 2 sprigs fresh thyme (or ¼ teaspoon dried thyme leaves)
- pinch cayenne pepper
- ⅓ cup shredded Parmesan cheese
- 12 ounces fettuccine (plus 1 cup of the pasta water)
Steps
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Preheat oven to 375°F.
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Rinse beets and trim the top and bottom. Cut in half if they're large. Toss with olive oil, salt & pepper.
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Place beets in a baking dish with 1 tablespoon water. Cover tightly and roast 45-55 minutes or until beets are fork tender. Cool until you can handle the beets.
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Using rubber gloves or paper towels, rub the skin off of the beets (gloves recommended). Chop into cubes and set aside.
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In a saucepan, cook onion and garlic in butter until tender.
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Add cooked onion mixture, beets, (about 2 ½ cups of chopped beets) and broth to a blender. Process until very smooth, you should have about 1 ¼ cups of puree.
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Add beet puree to a saucepan and slowly whisk in the heavy cream. Add thyme and cayenne pepper, bring to a simmer and cook until thickened, about 5 minutes. Once thickened, turn heat off and stir in cheese.
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Meanwhile, cook pasta al dente in salted water according to package directions. Drain well, reserving 1 cup of the pasta water.
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Toss pasta with sauce, adding reserved pasta water a little at a time if needed.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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