Creamy Beet Pasta
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 25 mins
-
Servings
4
-
Calories
340 kcal
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Course
Main Course, Dinner
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Cuisine
American
Creamy Beet Pasta
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This elegant pasta dish is creamy, cheesy, and full of delicious beet flavor!
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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
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Instructions
Cook Beets
- Preheat oven to 375°F.
- Rinse beets and trim the top and bottom. Cut in half if they're large. Toss with olive oil, salt & pepper.
- 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.
- Using rubber gloves or paper towels, rub the skin off of the beets (gloves recommended). Chop into cubes and set aside.
Sauce
- In a saucepan, cook onion and garlic in butter until tender.
- 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.
- 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.
- Meanwhile, cook pasta al dente in salted water according to package directions. Drain well, reserving 1 cup of the pasta water.
- Toss pasta with sauce, adding reserved pasta water a little at a time if needed.
Notes
- Time Saver: Many grocery stores carry cooked beets in the produce area (or sometimes near the pre-packaged salads). They work great in this recipe and save time as they're already cooked. Be sure you're not using pickled beets in this recipe, the flavor is too sweet and acidic.
- Smooth Sauce: We had the best results with the beets in a blender, the food processor didn't make them as smooth and the sauce was a bit grainy.
- Larger beets will make the pasta more pink and earthy, less beets (and more cream) will mellow out the color and the flavor. This recipe can easily be adjusted to your liking.
Nutrition Information
Show Details
Calories
340
(17%)
Carbohydrates
12g
(4%)
Protein
6g
(12%)
Fat
31g
(48%)
Saturated Fat
17g
(85%)
Trans Fat
1g
Cholesterol
95mg
(32%)
Sodium
348mg
(15%)
Potassium
362mg
(10%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1077IU
(22%)
Vitamin C
9mg
(10%)
Calcium
163mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340 | 17% |
| Carbohydrates | 12g | 4% |
| Protein | 6g | 12% |
| Fat | 31g | 48% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 348mg | 15% |
| Potassium | 362mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1077IU | 22% |
| Vitamin C | 9mg | 10% |
| Calcium | 163mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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