Tagliatelle with Shredded Beets Sour Cream and Parsley
Elevate your pasta night with this vibrant and creamy Tagliatelle with Shredded Beets, Sour Cream, and Parsley recipe—a stunning combination of earthy flavors and silky textures. Golden ribbons of tagliatelle are swirled with tender, sautéed beets, creating a visually striking, ruby-hued dish. Complementing the sweet beets is a luscious sour cream sauce brightened with a touch of lemon juice, while fresh parsley adds a fragrant herbal note that ties everything together. Finished with an optional sprinkle of Parmesan cheese for extra depth, this recipe is a quick and elegant weeknight meal, ready in just 35 minutes from start to finish. Perfect for vegetarians or anyone seeking a creative twist on classic pasta dishes, this easy-to-make recipe provides the perfect balance of hearty comfort and gourmet sophistication.
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Recipe Information
Ingredients
- 300 grams tagliatelle pasta
- 2 medium-sized beets
- 2 tablespoons olive oil
- 2 cloves garlic
- 150 grams sour cream
- 20 grams fresh parsley
- 1 tablespoon lemon juice
- 30 grams Parmesan cheese (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions, typically 8-10 minutes, until al dente.
Meanwhile, peel the beets using a vegetable peeler and shred them using a box grater or food processor with a grating attachment.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant.
Add the shredded beets to the skillet and cook for 5-7 minutes, stirring occasionally, until they are tender but still slightly crisp. Season with salt and black pepper.
Once the pasta is cooked, reserve 1/2 cup of the pasta water, then drain the rest.
Add the cooked tagliatelle to the skillet with the beets. Toss gently to combine, adding a splash of reserved pasta water if needed to loosen the mixture.
Remove the skillet from the heat and stir in the sour cream and lemon juice. Mix well until the sauce is evenly distributed.
Finely chop the parsley and sprinkle it over the pasta. If desired, grate Parmesan cheese on top for added richness.
Serve immediately, garnished with additional parsley and a crack of black pepper, if desired.
Nutrition Facts
Calories |
940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 3138 mg | 136% | |
| Total Carbohydrate | 114.7 g | 42% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 14.0 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 463 mg | 36% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 934 mg | 20% | |
*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.
