Fettuccine With Creamy Roasted Beet Sauce Recipes

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FETTUCCINE WITH CREAMY ROASTED BEET SAUCE



Fettuccine with Creamy Roasted Beet Sauce image

A vegetarian fettuccine dish made with a delicious nightshade-free pasta sauce.

Provided by My Hot Southern Mess

Categories     Main Dish Recipes     Pasta

Time 1h50m

Yield 6

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 518.8 calories, Carbohydrate 65.3 g, Cholesterol 59.7 mg, Fat 23.1 g, Fiber 4.3 g, Protein 15.2 g, SaturatedFat 11.5 g, Sodium 315.6 mg, Sugar 6.2 g

FETTUCCINE WITH CREAMY RED PEPPER-FETA SAUCE



Fettuccine with Creamy Red Pepper-Feta Sauce image

Provided by Ellie Krieger

Categories     main-dish

Time 37m

Yield 6 (1 cup) servings

Number Of Ingredients 10

2 tablespoons olive oil
1 small onion, chopped
2 to 3 garlic cloves, peeled and chopped
One 16-ounce jar roasted red peppers, drained and chopped
1/2 cup low-sodium chicken stock or vegetable stock
1 cup crumbled feta cheese or a 6-ounce block
1 pound whole-wheat fettuccine
Salt
Freshly ground black pepper
2 tablespoons chopped fresh parsley leaves

Steps:

  • Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.

Nutrition Facts : Calories 470 calorie, Fat 11 grams, SaturatedFat 4.5 grams, Sodium 1050 milligrams, Carbohydrate 73 grams, Fiber 10 grams, Protein 18 grams

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