Description
A romantic, vibrant pasta dish with a creamy roasted garlic and beet sauce that’s as delicious as it is beautiful. Perfect for special occasions or cozy nights in.
Ingredients
Scale
- 12 oz dry pasta (fettuccine or linguine)
- 2 medium beets, peeled
- 1 bulb garlic
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 4 oz cream cheese
- 1/2 cup grated parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup reserved pasta water
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wrap garlic bulb in foil and roast for 30–35 minutes. Place peeled and cubed beets on the baking sheet, drizzle with olive oil and roast for 30–35 minutes or until tender.
- Boil a large pot of salted water and cook pasta according to package directions. Reserve 1/2 cup pasta water, then drain.
- Squeeze roasted garlic cloves into a blender. Add roasted beets, cream cheese, lemon juice, olive oil, salt, and pepper. Blend until smooth.
- Return pasta to pot. Add beet sauce and a splash of reserved pasta water. Toss over low heat until well coated.
- Stir in grated parmesan and adjust seasoning to taste.
- Serve warm, garnished with extra parmesan or fresh herbs if desired.
Notes
- Use gloves when handling beets to avoid staining your hands.
- The sauce can be made in advance and stored in the fridge for up to 3 days.
- Reserve more pasta water in case you need to loosen the sauce further.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting, Blending, Boiling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 30mg