Description
Valentine’s Creamy Roasted Garlic & Beet Pasta is a delightful dish that combines rich flavors and vibrant colors.
Ingredients
Scale
- 12 ounces pasta (penne or fettuccine)
- 2 medium-sized beets, roasted and peeled
- 1 head of garlic
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: Red pepper flakes for a spicy kick
Instructions
- Preheat your oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for about 30-35 minutes until soft.
- While the garlic is roasting, cook the pasta according to package instructions in a large pot of salted water. Drain and set aside, reserving a cup of pasta water.
- In a food processor, blend the roasted beets until smooth. You can add a splash of pasta water if needed to achieve a creamy consistency.
- In a saucepan, combine the heavy cream and the roasted garlic (squeezed from the skins). Blend until smooth. Add the beet puree and stir to combine.
- Add the cooked pasta to the beet and garlic sauce, mixing until well-coated. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Divide the pasta into serving bowls, garnishing with chopped parsley and red pepper flakes, if desired.
Notes
- This dish is perfect for a romantic dinner.
- You can adjust the amount of garlic based on your taste.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 6 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting, Boiling, Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg