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 , 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.

Nutrition per serving