Roasted Beet Pasta
Transform your weeknight dinner with this vibrant and earthy Roasted Beet Pasta! Combining the natural sweetness of oven-roasted beets with creamy parmesan cheese and a zesty splash of lemon juice, this luxurious pasta dish strikes the perfect balance of flavor and elegance. The silky, nutrient-packed beet sauce coats tender linguine for a striking magenta presentation, while toasted walnuts add a crunchy, nutty contrast. Finished with a sprinkle of fresh parsley and extra parmesan, this dish is both visually stunning and irresistibly delicious. Quick to prepare in just over an hour, this recipe is ideal for entertaining or turning an ordinary meal into a gourmet experience! Perfect for pasta lovers, fans of roasted vegetables, or anyone looking to cook something unique and mouthwatering.
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Recipe Information
Ingredients
- 3 medium-sized beets
- 2 tablespoons olive oil
- 2 large garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 0.25 cup heavy cream
- 0.25 cup parmesan cheese
- 12 ounces linguine pasta
- 2 tablespoons fresh parsley
- 0.25 cup walnuts
Instructions
Preheat your oven to 400°F (200°C).
Wash the beets thoroughly and trim off the tops and roots. Wrap each beet individually in foil and place them on a baking sheet.
Roast the beets in the oven for 40-50 minutes, or until they are fork-tender. Once roasted, let them cool slightly before peeling off the skins.
While the beets are roasting, bring a large pot of salted water to a boil. Cook the linguine pasta according to the package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
In a food processor, combine the peeled roasted beets, garlic, olive oil, lemon juice, heavy cream, salt, black pepper, and parmesan cheese. Blend until smooth and creamy. Add a splash of the reserved pasta water if needed to loosen the sauce.
Toast the walnuts in a small dry skillet over medium heat for 2-3 minutes until fragrant. Set aside.
Return the drained linguine to the pot and toss with the beet sauce over low heat. Add reserved pasta water a little at a time until the sauce evenly coats the pasta without being too thick.
Divide the beet pasta among serving plates. Garnish with freshly chopped parsley, toasted walnuts, and additional parmesan cheese if desired.
Serve immediately and enjoy this colorful and flavorful dish!
Nutrition Facts
Calories |
1392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 2632 mg | 114% | |
| Total Carbohydrate | 140.3 g | 51% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 20.7 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1236 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
