Pasta with Creamy Beet Sauce
Pasta coated in a creamy beet sauce made with balsamic vinegar, wine, thyme, and sweet roasted beets! It's so easy and absolutely delicious!
Servings: 4
Ingredients
- 3 medium roasted beets , peeled, roughly chopped
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons white wine
- 3 cloves garlic
- 1/2 cup grated parmesan cheese , divided
- 1/2 cup vegetable stock (or chicken stock)
- 1/4 cup heavy cream
- 4 sprigs thyme , plus more for garnish
- 1 teaspoon sugar
- 1/2 pound penne pasta
- coarse salt and freshly ground pepper
Instructions
- Bring a pot of salted water to boil.
- Place roasted beets, olive oil, balsamic vinegar, wine, garlic, 1/4 cup of the Parmesan, and a little salt and pepper in a food processor. Pulse until it’s smooth.
- Transfer beet mixture to a small saucepan. Add the stock, cream, and thyme sprigs; bring to a light simmer.
- Add the sugar, remaining cheese and another pinch of salt. Simmer on low while your pasta cooks.
- Cook the penne until al dente (about 11 minutes.) Drain and return to pot. Discard thyme from the sauce and pour over the pasta; toss to combine. Season accordingly.
- Serve in bowls, sprinkle with grated Parmesan and garnish with a thyme sprig or two.
Nutrition
Calories: 455kcal | Carbohydrates: 59g | Protein: 15g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 420mg | Potassium: 586mg | Fiber: 6g | Sugar: 13g | Vitamin A: 479IU | Vitamin C: 9mg | Calcium: 189mg | Iron: 2mg