Pasta with Creamy Beet Sauce
Pasta with Creamy Beet Sauce will excite your senses and comfort your soul. On one hand, there is the sweetness of the roasted beets and the caramelized onions. On the other hand, there is the acidity of fresh lemon juice. In addition, the richness of the light cream and the saltiness of cheese elevate the flavor. Hence, the perfect balance.
This recipe might seem a little unusual. However, when you think about it, I simply replaced tomatoes with beets. The other ingredients are a basic fair in many traditional pasta dishes with a satiny creamy texture. There are options other than Feta of Ricotta cheese to garnish this dish. I leave it in your hands, and will await your choice in the matter.
There are options other than Feta of Ricotta cheese to garnish this dish. I leave it in your hands, and will await your choice in the matter.
Although we tend to associate beets with salads, pickling, and soups. Yet, here we are! Beets will surprise you every time.
For more beet recipes, check out Granny Smith Raw Beet Salad and Roasted Beet, Sweet Potato with Goat Cheese Salad.
Pasta with Creamy Beet Sauce
Ingredients
- 3 medium Beets peeled and sliced
- 1 Onion peeled and sliced
- 3 cloves Garlic peeled
- Kosher Salt to taste
- Black Pepper to taste
- 3 tbsp Olive oil
- 1 lbs Pasta for this recipe I prefer fettuccine
- 1 cup Light cream
- Feta or Ricotta cheese
- Basil
- 3 tbsp Lemon juice
- Walnuts, chopped, for garnish
- Fresh Basil, for garnish
Instructions
- Preheat the oven to 400 degrees F.
- Combine beets, onion, and garlic cloves in a bowl. Add olive oil, salt, and pepper; toss to coat. Transfer to a baking sheet and roast for about 35 minutes.
- Transfer mixture to a food processor. Add lemon juice; pulse until smooth. Adjust lemon juice and salt to taste.
- 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.
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine until tender yet firm to the bite, about 8 minutes.
- Reserve 1/2 cup of pasta water. Drain and return the fettuccine to the pot. Pour the creamy beet sauce over the pasta and gently toss to coat. If sauce is too thick, add a few table spoons of pasta water to loosen it up.
- To serve, use tongs to add a heap of pasta to each plate. Garnish with dollops of cheese, fresh basil, and chopped walnuts.
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