Description
Vibrant fuchsia pasta with earthy roasted beets, garlic, and creamy sauce, topped with fresh herbs and toasted nuts.
Ingredients
- Pasta (fettuccine or tagliatelle)
- Fresh beetroot, roasted and cubed
- Fresh garlic, minced
- Cream or Greek yogurt
- Extra virgin olive oil
- Fresh herbs (parsley or basil)
- Salt and pepper, to taste
- Toasted nuts for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Wrap beetroot in foil and roast for about an hour until tender.
- Allow the beets to cool, then peel and chop into cubes.
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions until al dente.
- Reserve about a cup of pasta water before draining.
- Combine the roasted beets, garlic, olive oil, and a splash of reserved pasta water in a blender. Blend until silky smooth.
- If desired, add cream or Greek yogurt and blend again.
- Return the drained noodles to the pot and pour in the beetroot sauce.
- Toss to combine, adding reserved pasta water to adjust the consistency as needed.
- Taste and season with salt and pepper before serving.
- Top with freshly chopped herbs and toasted nuts.
Notes
You can prepare the sauce a day in advance and store it in the refrigerator. Add sautéed vegetables or protein for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg