Fettuccine with Creamy Roasted Beet Sauce: A Vibrant & Delicious Meal

This recipe transforms humble beets into a vibrant, creamy, and utterly delicious sauce for fettuccine. Roasting the beets brings out their natural sweetness, which is then balanced by the tangy creaminess of the sauce and the earthy notes of garlic and herbs. This dish is surprisingly easy to make and is sure to impress your family and friends. It’s perfect for a weeknight dinner or a special occasion.

## Why You’ll Love This Recipe

* **Vibrant Color and Flavor:** The roasted beets create a beautiful, naturally pink sauce with a unique sweet and earthy flavor.
* **Creamy and Rich Texture:** The addition of cream cheese and Parmesan cheese creates a luxuriously smooth and rich sauce.
* **Easy to Make:** Roasting the beets is the most time-consuming part, but it’s mostly hands-off. The sauce comes together quickly while the pasta cooks.
* **Vegetarian-Friendly:** This recipe is perfect for vegetarians and can easily be made vegan with a few substitutions (see notes below).
* **Impressive and Delicious:** This dish looks and tastes gourmet, but it’s surprisingly simple to prepare.

## Ingredients

* **For the Roasted Beets:**
* 1.5 pounds beets (about 3 medium), scrubbed and trimmed
* 2 tablespoons olive oil
* Salt and freshly ground black pepper to taste

* **For the Creamy Beet Sauce:**
* 2 tablespoons olive oil
* 4 cloves garlic, minced
* 1/2 teaspoon red pepper flakes (optional)
* 1/2 cup vegetable broth (or reserved pasta water)
* 4 ounces cream cheese, softened
* 1/2 cup grated Parmesan cheese, plus more for serving
* 2 tablespoons chopped fresh parsley
* 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
* Salt and freshly ground black pepper to taste

* **For the Pasta:**
* 1 pound fettuccine pasta
* Salt for pasta water

## Equipment

* Baking sheet
* Aluminum foil (optional, for easier cleanup)
* Large pot
* Large skillet or saucepan

## Instructions

### Step 1: Roast the Beets

1. **Preheat the oven to 400°F (200°C).** Line a baking sheet with parchment paper or aluminum foil for easier cleanup. While not strictly necessary, lining your baking sheet will make washing it much easier as the beet juice can stain.
2. **Prepare the beets:** Scrub the beets thoroughly under running water to remove any dirt. Trim off the tops and bottoms, leaving about 1/2 inch of the stem intact. This helps prevent the beets from bleeding too much during roasting.
3. **Toss with olive oil:** In a bowl, toss the beets with 2 tablespoons of olive oil, salt, and pepper. Make sure the beets are evenly coated with oil.
4. **Roast the beets:** Arrange the beets on the prepared baking sheet in a single layer. Roast for 45-60 minutes, or until the beets are easily pierced with a fork. The roasting time will depend on the size of your beets. Start checking them at 45 minutes.
5. **Cool the beets:** Once the beets are cooked, remove them from the oven and let them cool slightly. You can either let them cool completely on the baking sheet or transfer them to a bowl to speed up the cooling process.
6. **Peel the beets:** Once the beets are cool enough to handle, peel them. The easiest way to peel roasted beets is to rub them with a paper towel. The skin should slip off easily. If the skin is stubborn, you can use a paring knife to peel them.
7. **Dice the beets:** Cut the peeled beets into 1/2-inch dice. Set aside.

### Step 2: Cook the Pasta

1. **Bring a large pot of salted water to a boil.** Use plenty of water and add a generous amount of salt. The salt not only flavors the pasta but also helps it cook properly.
2. **Cook the fettuccine according to package directions.** Cook until al dente, which means “to the tooth” in Italian. The pasta should be firm but not hard.
3. **Reserve pasta water:** Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is a secret ingredient for making creamy sauces. The starch helps to bind the sauce and create a silky texture.
4. **Drain the pasta:** Drain the pasta in a colander and set aside.

### Step 3: Make the Creamy Beet Sauce

1. **Sauté the garlic:** In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
2. **Add the beets and broth:** Add the diced roasted beets and vegetable broth (or reserved pasta water) to the skillet. Bring to a simmer and cook for about 5 minutes, allowing the flavors to meld.
3. **Stir in the cream cheese:** Reduce the heat to low and stir in the softened cream cheese until it is completely melted and the sauce is smooth and creamy.
4. **Add the Parmesan cheese:** Stir in the grated Parmesan cheese until it is melted and the sauce is smooth.
5. **Season to taste:** Season the sauce with salt and freshly ground black pepper to taste. Remember that Parmesan cheese is already salty, so start with a small amount of salt and add more as needed.
6. **Add the herbs:** Stir in the chopped fresh parsley and thyme.

### Step 4: Combine Pasta and Sauce

1. **Add the pasta to the sauce:** Add the drained fettuccine to the skillet with the creamy beet sauce. Toss to coat the pasta evenly with the sauce.
2. **Add pasta water if needed:** If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. The pasta water will help to loosen the sauce and create a silky texture.
3. **Serve immediately:** Serve the fettuccine with creamy roasted beet sauce immediately. Garnish with extra grated Parmesan cheese and a sprinkle of fresh parsley, if desired.

## Tips and Variations

* **Roasting beets:** You can roast the beets ahead of time and store them in the refrigerator for up to 3 days. This is a great way to save time on a busy weeknight.
* **Vegan option:** To make this recipe vegan, substitute the cream cheese with a vegan cream cheese alternative and the Parmesan cheese with nutritional yeast or a vegan Parmesan cheese alternative. You may need to adjust the seasoning to taste.
* **Add protein:** For a more substantial meal, add some grilled chicken, shrimp, or tofu to the pasta.
* **Add vegetables:** You can add other vegetables to the sauce, such as spinach, kale, or mushrooms. Sauté the vegetables along with the garlic.
* **Spice it up:** Add more red pepper flakes for a spicier sauce.
* **Lemon zest:** A little lemon zest can brighten up the flavor of the sauce.
* **Goat cheese:** Substitute some of the cream cheese with goat cheese for a tangier flavor.
* **Different pasta shapes:** While fettuccine is a classic choice for creamy sauces, you can use other pasta shapes such as linguine, spaghetti, or penne.
* **Use different herbs:** Experiment with different herbs such as rosemary, oregano, or basil.
* **Add nuts:** Toasted walnuts or pine nuts can add a nice crunch to the dish.
* **Beet greens:** Don’t throw away the beet greens! They are edible and nutritious. You can sauté them and add them to the pasta or use them in a salad.
* **Prevent staining:** Beet juice can stain surfaces. Use a cutting board that is easy to clean and wear an apron to protect your clothes.
* **Glove up:** Wear gloves when peeling and cutting the beets to prevent your hands from getting stained.

## Serving Suggestions

* Serve this pasta dish as a main course for lunch or dinner.
* Serve with a side salad and garlic bread for a complete meal.
* This dish is also great for potlucks and parties.
* Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.

## Storage Instructions

* **Refrigerate:** Store leftover fettuccine with creamy roasted beet sauce in an airtight container in the refrigerator for up to 3 days.
* **Reheat:** Reheat the pasta in a skillet over medium heat, adding a little water or broth if needed to loosen the sauce. You can also reheat it in the microwave.
* **Freezing:** Freezing is not recommended as the sauce may separate upon thawing.

## Nutritional Information (Approximate)

* Calories: 600-700 per serving (depending on portion size and ingredients used)
* Protein: 20-25 grams
* Fat: 25-30 grams
* Carbohydrates: 70-80 grams

## Recipe Card

recipe
**Fettuccine with Creamy Roasted Beet Sauce**

A vibrant and delicious vegetarian pasta dish featuring a creamy roasted beet sauce.

**Prep Time:** 20 minutes
**Cook Time:** 1 hour
**Total Time:** 1 hour 20 minutes
**Servings:** 4-6

**Ingredients:**

* **Roasted Beets:**
* 1.5 pounds beets, scrubbed and trimmed
* 2 tablespoons olive oil
* Salt and pepper to taste

* **Creamy Beet Sauce:**
* 2 tablespoons olive oil
* 4 cloves garlic, minced
* 1/2 teaspoon red pepper flakes (optional)
* 1/2 cup vegetable broth (or pasta water)
* 4 ounces cream cheese, softened
* 1/2 cup grated Parmesan cheese
* 2 tablespoons chopped fresh parsley
* 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
* Salt and pepper to taste

* **Pasta:**
* 1 pound fettuccine pasta
* Salt for pasta water

**Instructions:**

1. **Roast the Beets:** Preheat oven to 400°F (200°C). Toss beets with olive oil, salt, and pepper. Roast for 45-60 minutes, or until tender. Cool, peel, and dice.
2. **Cook the Pasta:** Cook fettuccine according to package directions. Reserve 1 cup pasta water. Drain.
3. **Make the Sauce:** Sauté garlic and red pepper flakes in olive oil. Add beets and broth; simmer for 5 minutes. Stir in cream cheese and Parmesan until melted. Season with salt, pepper, parsley, and thyme.
4. **Combine:** Toss pasta with sauce. Add pasta water if needed. Serve immediately with extra Parmesan and parsley.

**Notes:**

* Vegan: Substitute vegan cream cheese and Parmesan.
* Add protein: Grilled chicken, shrimp, or tofu.
* Roast beets ahead of time.

Enjoy this delicious and vibrant fettuccine with creamy roasted beet sauce! It’s a surprisingly easy and impressive dish that’s perfect for any occasion.