Almond and Beet Fettuccine
Almond and Beet Fettuccine is a visually stunning and delicious pasta dish that combines the earthy sweetness of roasted beets with the nutty richness of slivered almonds, all enveloped in a creamy sauce. This colorful recipe is perfect for weeknight dinners or special occasions, offering an easy yet impressive way to sneak in nutritious veggies while delighting your taste buds.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Roasting/Sautéing
- Cuisine: Italian
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 medium beets (approximately 10 oz)
- 1/2 cup slivered almonds
- 3 cloves garlic, minced
- 1 cup heavy cream (or coconut cream)
- 1/2 cup grated Parmesan cheese (or nutritional yeast)
- 2 tbsp olive oil
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for about 60 minutes until tender. Once cooled, peel and cube them.
- Cook fettuccine according to package instructions in salted boiling water until al dente. Drain, reserving half a cup of pasta water.
- In a skillet over medium heat, add olive oil, then sauté minced garlic and slivered almonds until fragrant and golden brown (about 3 minutes).
- Lower heat and stir in heavy cream; add Parmesan cheese until melted into a creamy sauce. Adjust consistency with reserved pasta water if needed.
- Toss cooked fettuccine and roasted beets with the sauce until well-coated.
- Serve topped with extra toasted almonds and optional fresh herbs like basil or parsley.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 450
- Sugar: 6g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg