Prep Time:
20 mins
Cook Time:
1 hr 20 mins
Additional Time:
10 mins
Total Time:
1 hr 50 mins
Servings:
6
Ingredients
Directions
Preheat the oven to 400 degrees F (200 degrees C).
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.
Roast in the preheated oven until cooked through and tender, about 1 hour.
Remove from the oven and let cool until beets can be handled, 10 to 15 minutes. Remove and discard beet skins.
Transfer mixture to a food processor. Add vegetable broth and lemon juice; pulse until smooth. Transfer to a saucepan.
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.
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.
Pour beet sauce over pasta and toss until well combined. Top with 1 tablespoon Parmesan cheese and a pinch of additional thyme.
Nutrition Facts (per serving)
| 519 | Calories |
| 23g | Fat |
| 65g | Carbs |
| 15g | Protein |
