Creamy Roasted Beet Fettuccine

Follow our step-by-step guide on how to make Creamy Roasted Beet Fettuccine.

1. Step 1

   Begin by preheating your oven to a toasty 400°F (200°C).

2. Step 2

   In a spacious bowl, combine vibrant beets, sweet onion, and aromatic garlic cloves.

3. Step 3

   Drizzle generously with olive oil, then sprinkle in chopped thyme, salt, and pepper.

4. Step 4

   Toss everything together until each piece is beautifully coated.

5. Step 5

   Spread this colorful medley onto a baking sheet in a single layer and roast in the preheated oven for about an hour, or until the vegetables are tender and fragrant.

6. Step 6

   Once roasted, take them out and allow to cool for 10 to 15 minutes until the beets are cool enough to handle.

7. Step 7

   Gently peel off the skins and discard them.

8. Step 8

   Next, transfer the roasted vegetables to a food processor.

9. Step 9

   Add vegetable broth and a splash of lemon juice, then pulse until the mixture is silky smooth.

10. Step 10

    Pour this luscious blend into a saucepan.

11. Step 11

    Stir in heavy cream and cook over medium-low heat until the sauce begins to simmer, which should take about 5 minutes.

12. Step 12

    Add shredded Parmesan cheese and stir until it melts into a creamy delight.

13. Step 13

    Meanwhile, in a large pot, bring lightly salted water to a rolling boil.

14. Step 14

    Cook the fettuccine according to package instructions until it reaches that perfect al dente texture, roughly 8 minutes.

15. Step 15

    Drain the pasta and return it to the pot.

16. Step 16

    Pour the velvety beet sauce over the fettuccine and toss until every strand is luxuriously coated.

17. Step 17

    Serve your dish topped with an extra sprinkle of Parmesan cheese and a pinch of fresh thyme for that finishing touch.

18. Step 18

    Enjoy this vibrant and creamy pasta that’s sure to impress!.