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Ingredients
Scale
- 3 medium roasted beets, peeled and 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
- Roast beets at 400°F (200°C) for 45 minutes until tender, then cool, peel, and chop.
- Blend roasted beets, olive oil, balsamic vinegar, white wine, garlic, and 1/4 cup parmesan until smooth.
- Transfer the mixture to a saucepan, add vegetable stock, heavy cream, and thyme, and simmer.
- Stir in sugar and remaining parmesan while cooking.
- Cook penne pasta in boiling salted water until al dente, then drain.
- Combine pasta with creamy beet sauce, mixing well.
- Serve in bowls, garnished with additional parmesan and thyme.
Notes
Blend the sauce until completely smooth for the best texture.
Feel free to add crushed red pepper flakes for an extra kick.
Store leftovers in an airtight container and consume within 3 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Pasta, Saucing
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 8
- Sodium: 350
- Fat: 20
- Saturated Fat: 9
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 6
- Protein: 12
- Cholesterol: 40