FETTUCCINE WITH CREAMY ROASTED BEET SAUCE
A vegetarian fettuccine dish made with a delicious nightshade-free pasta sauce.
Provided by My Hot Southern Mess
Categories Main Dish Recipes Pasta
Time 1h50m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine beets, onion, and garlic cloves in a bowl. Add olive oil, 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 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 the 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 aside.
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine 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 : Calories 518.8 calories, Carbohydrate 65.3 g, Cholesterol 59.7 mg, Fat 23.1 g, Fiber 4.3 g, Protein 15.2 g, SaturatedFat 11.5 g, Sodium 315.6 mg, Sugar 6.2 g
FETTUCCINE WITH YELLOW SQUASH AND PARMESAN-LEMON CREAM SAUCE
Provided by Kelsey Nixon
Time 40m
Yield 4- to 6 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of salted water to a boil over high heat, and cook the fresh fettuccine pasta until just tender, about 3 to 5 minutes. Drain the pasta, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and season with salt, and pepper. Add the yellow squash and saute until almost tender. Add the lemon zest and continue cooking for 1 more minute.
- Add the white wine, and scrape up the pan releasing any dry bits on the bottom. Add the chicken stock, heavy cream, lemon juice, and reserved cooking liquid. Bring to a simmer and continue cooking until the sauce is creamy and coats the back of a spoon. Stir in the grated Parmesan cheese. Season the sauce with salt, and pepper, to taste.
- Toss the pasta with the sauce and serve. Garnish with additional Parmesan cheese.
- To make fresh pasta dough:
- Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides.
- Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape.
- With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour.
- Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out.
- Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface.
- If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta.
- With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting.
- If rolling the pasta by hand: Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking.
- Flavor and color variations:
- Cook's Note: All color additions should be added to eggs before incorporating into the flour. Keep in mind that you will need to add a little bit of flour to your basic pasta recipe to compensate for the additional liquid added
- Spinach Pasta Dough (green hue): Blanch 8 ounces (about 3 cups) spinach leaves. Puree in a food processor or blender until smooth. Press the spinach puree through a small strainer or chinois, removing the liquid before mixing with the eggs. Add 3 tablespoons spinach puree to the eggs before mixing. If the dough feels too sticky, add additional flour until a soft, silky dough is achieved.
- Tomato Pasta Dough (orange hue): Add 2 1/2 tablespoons tomato paste to the eggs before incorporating into the flour.
- Beet Pasta Dough (pinkish-red hue): Preheat the oven to 400 degrees F. Roast 1 large beet in aluminum foil about 45 minutes, or until tender. Peel the beet and puree in a food processor. Add the beet puree (about 4 tablespoons) to eggs before incorporating into the flour.
- Herb Pasta Dough (speckled): Mince 1/2 cup fresh herbs and add to eggs before incorporating into the flour.
- Squid Ink Pasta Dough (black hue): Add 1 tablespoon squid ink to the eggs before incorporating into the flour.
FETTUCCINE WITH CREAMY PESTO
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the spinach during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain the pasta and spinach.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, lemon zest and 1/2 teaspoon salt. Increase the heat to medium high and bring the liquid to a simmer. Add the pasta and spinach and toss until coated, about 1 minute. Stir in the cheese and season with salt and pepper. Stir in enough of the reserved cooking water to loosen the sauce.
- Remove from the heat and immediately stir in the pesto. Divide among bowls; top with pepper and more parmesan.
Nutrition Facts : Calories 670, Fat 37 grams, SaturatedFat 19 grams, Cholesterol 188 milligrams, Sodium 802 milligrams, Carbohydrate 64 grams, Fiber 5 grams, Protein 21 grams, Sugar 5 grams
BEETS IN ORANGE SAUCE
To ensure your family eats their veggies, why not top your beets with an irresistible orange glaze! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and slice; place in a serving bowl and keep warm., In a small saucepan, combine the sugar, cornstarch and pepper; stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange slices if desired and zest. Pour over beets.
Nutrition Facts : Calories 63 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
FETTUCCINE WITH WHITE SAUCE
I got this recipe from a friend. In addition to being a wonderful sauce for pasta, this white sauce is a great basic recipe to use with seasonal vegetables such as zucchini. This sauce is also perfect for adding shrimp or scallops. Spring onions are used in this recipe as they tend to be milder in taste than other onions. Although this recipe calls for fresh garlic, minced garlic may also be used. One teaspoon of minced garlic equals 2 cloves. Since this is a white sauce, it does NOT need cheese. The pasta should be added to the sauce, not the sauce to the pasta. Please note that some ingredients used in my recipe are approximations and more spices may be needed depending on individual taste. Enjoy!
Provided by CookingONTheSide
Categories Sauces
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook fettuccine to al dente, consult package directions for cooking time.
- Add half of the stick of butter to large saucepan.
- Fill bottom of saucepan with olive oil and stir butter and oil over medium-high heat.
- Add garlic to butter and olive oil.
- Add anchovies and cook down.
- Stir in chopped peppers.
- Add onions and mushrooms and stir well.
- Add more olive oil to saucepan to wet all the vegetables.
- Add second half of butter.
- Add white wine and stir well.
- Sprinkle salt over sauce, I use about three sprinkles.
- Add oregano, I add three dashes.
- Grate fresh ground black pepper over sauce.
- Drain pasta and add to sauce.
Nutrition Facts : Calories 845, Fat 38.9, SaturatedFat 17.5, Cholesterol 159.3, Sodium 307.3, Carbohydrate 90.6, Fiber 5.9, Sugar 6.7, Protein 20
SAUTéED BEETS WITH PASTA, SAGE AND BROWN BUTTER
Give a cook a beet, and he'll probably do one of two things with it: Reject it for fear of turning the kitchen into a juicy red crime scene, or roast it and serve it with goat cheese. I can take this marriage or leave it, but even if you love it, you must admit that it only scratches the surface of what beets have to offer. More than half the time that I prepare beets, I begin by shredding them in a food processor. After that, you can serve them raw with a simple dressing, or you can stir-fry them in a skillet to brown them slightly, which brings out their sweetness like nothing else. This recipe employs the latter technique (with the addition of sage) then calls for tossing the beets with pasta. A finishing of grated Parmesan is a salty counterpoint to the caramelized sweetness of the beets.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, quick, weekday, side dish
Time 30m
Number Of Ingredients 4
Steps:
- Put butter in a large skillet over medium-high heat. Heat butter until it turns nutty brown, then add the beets and sage leaves.
- Cook, stirring occasionally, until the beets are tender and lightly browned, about 10 minutes. Add some cooked pasta and toss. Garnish with Parmesan.
FETTUCCINE IN CREAM SAUCE
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Drop fettuccine into boiling water with salt added. Cook to desired degree of tenderness, 4 to 5 minutes for fresh pasta and about 9 minutes for dried.
- Bring cream to simmer.
- Drain pasta immediately and return to kettle. Add pepper and butter and toss until butter is melted. Add cream and cheese and stir gently to blend.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 16 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 1315 milligrams, Sugar 2 grams, TransFat 0 grams
More about "fettuccine with creamy roasted beet sauce food"
FETTUCCINE WITH CREAMY ROASTED BEET SAUCE RECIPE | THE ...
From exchangebook.net
FETTUCCINE WITH CREAMY ROASTED BEET SAUCE RECIPE - THE ...
From munchingmongoose.co.za
BEET PASTA RECIPE - THE SPRUCE EATS
From thespruceeats.com
FETTUCCINE WITH CREAMY ROASTED BEET SAUCE | PUNCHFORK
From punchfork.com
PASTA WITH CREAMY ROASTED BEET SAUCE | RECIPE | HEALTHY ...
From pinterest.ca
PASTA WITH CREAMY ROASTED BEET SAUCE | RECIPE | VEGETARIAN ...
From pinterest.ca
BEET FETTUCCINE ALFREDO - TODAY
From today.com
SIMPLE BEET FETTUCCINE - 101 COOKBOOKS
From 101cookbooks.com
FETTUCCINE WITH CREAMY ROASTED BEET SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
FETTUCCINE WITH CREAMY ROASTED BEET SAUCE | RECIPESTY
From recipesty.com
FETTUCCINE WITH CREAMY ROASTED BEET SAUCE - REVIEW BY ...
From allrecipes.com
PASTA WITH CREAMY BEET SAUCE, WALNUTS, AND PARMESAN
From momskitchenhandbook.com
PASTA WITH CREAMY BEET SAUCE (VEGAN, GF) - ALTERNATIVE DISH
From alternativedish.com
CREAMY ROASTED BEET PASTA - ECLECTIC RECIPES
From eclecticrecipes.com
FETTUCCINE WITH CREAMY ROASTED BEET SAUCE – DRSTARVE
From drstarve.com
CREAMY BEET PASTA (VEGAN) - CROWDED KITCHEN
From crowdedkitchen.com
CREAMY BEET PASTA - SPEND WITH PENNIES
From spendwithpennies.com
FETTUCCINE WITH CREAMY ROASTED BEET SAUCE RECIPE | JUST A ...
From justapinch.com
CREAMY BEET PASTA - HOPE FOODS
From hopefoods.com
RED BEET PASTA RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PASTA WITH CREAMY BEET SAUCE - BELLY FULL
From bellyfull.net
BEETROOT PASTA WITH SIMPLE CREAM SAUCE — FOOD, PLEASURE ...
From foodpleasureandhealth.com
VEGAN BEETROOT PASTA SAUCE - STACEY HOMEMAKER
From staceyhomemaker.com
PERUVIAN-STYLE PASTA WITH CREAMY PEPPER AND CHEESE SAUCE ...
From flipboard.com
FETTUCCINE WITH CREAMY ROASTED BEET SAUCE - PASTA
From worldrecipes.org
10 BEST PASTA WITH BEETS RECIPES - YUMMLY
From yummly.com
PASTA WITH BEET SAUCE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
FETTUCCINE WITH CREAMY ROASTED BEET SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
BEET PASTA WITH CREAMY RICOTTA, WALNUTS AND BASIL RECIPE ...
From chatelaine.com
FETTUCCINE WITH CREAMY ROASTED BEET SAUCE
From foodgram.netlify.app
THIS ONE-POT CHICKPEA PASTA HAS THE MOST CRAVEABLE "CREAMY ...
From salon.com
TOMATO CREAM SAUCE FETTUCCINE PASTA RECIPE - GIVE RECIPE
From giverecipe.com
PASTA WITH CREAMY BEET SAUCE - BELLY FULL
From bellyfullnet.bigscoots-staging.com
ROASTED BEET SAUCE RECIPE FOR PASTA AND PIZZA - PLANTED365
From planted365.com
PASTA WITH CREAMY ROASTED BEET SAUCE - BELL' ALIMENTO
From bellalimento.com
CREAMY GARLIC PARMESAN FETTUCCINE - RASA MALAYSIA
From rasamalaysia.com
PASTA WITH CREAMY BEET SAUCE - FOOD - FOOD MAG
From foodmag.top
PASTA WITH ROASTED BEET SAUCE - FULL BELLY FARM
From fullbellyfarm.com
PENNE PASTA IN A ROASTED BEET SAUCE - BEV COOKS
From bevcooks.com
PASTA WITH CREAMY ROASTED BEET SAUCE | RECIPE | SAVOURY ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love