Fettuccine with Creamy Roasted Beet 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
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper
• 0.5 cups vegetable broth
• 3 tablespoons fresh lemon juice
• 1 cup heavy cream
• 0.5 cups shredded Parmesan cheese
• 1 package dry fettuccine pasta , 16 ounce
• 1 tablespoon shredded Parmesan cheese , or to taste
• 1 pinch chopped fresh thyme , or to taste

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Combine beets, onion, and garlic cloves in a large bowl. Add olive oil, 1 teaspoon thyme, salt, and pepper; toss to coat. Transfer to a baking sheet.

3. 3

   Roast in the preheated oven until cooked through and tender, about 1 hour.

4. 4

   Remove from the oven and let cool until beets can be handled, 10 to 15 minutes. Remove and discard beet skins.

5. 5

   Transfer mixture to a food processor. Add vegetable broth and lemon juice; pulse until smooth. Transfer to a saucepan.

6. 6

   Stir heavy cream into 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 beet sauce aside.

7. 7

   Fill a large pot with lightly salted water and bring to a rolling boil. Cook pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.

8. 8

   Pour beet sauce over pasta and toss until well combined. Top with 1 tablespoon Parmesan cheese and a pinch of additional thyme.