Recipes Main Dishes Pasta Fettuccine with Creamy Roasted Beet Sauce 4.9 (10) 5 Reviews 3 Photos A vegetarian fettuccine dish made with a delicious nightshade-free pasta sauce. Submitted by My Hot Southern Mess Updated on March 7, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Trending Videos Close this video player 3 Prep Time: 20 mins Cook Time: 1 hr 20 mins Additional Time: 10 mins Total Time: 1 hr 50 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts 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 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. I Made It Print Nutrition Facts (per serving) 519 Calories 23g Fat 65g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label 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 30% Vitamin C 8mg 9% 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved