My Hot Southern Mess Recipe ∞ Fettuccine with Creamy Roasted Beet Sauce

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

Cooking Directions

1. Preheat the oven to 400 degrees F (200 degrees C).
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.
3. Roast in the preheated oven until cooked through and tender, about 1 hour.
4. Remove from the oven and let cool until beets can be handled, 10 to 15 minutes. Remove beet skins.
5. Transfer mixture to a food processor. Add vegetable broth and lemon juice; pulse until smooth. Transfer to a saucepan.
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.
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

• calories518.8
• carbohydrateContent65.3 g
• cholesterolContent59.7 mg
• fatContent23.1 g
• fiberContent4.3 g
• proteinContent15.2 g
• saturatedFatContent11.5 g
• sodiumContent315.6 mg
• sugarContent6.2 g