Yields4 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins
400gfettuccine
2medium-sized beets, roasted, peeled, and pureed
1cup heavy cream
200ggoat cheese, crumbled
2tbsptablespoons olive oil
2cloves garlic, minced
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish
Parmesan cheese, grated, for serving
1
Cook the Fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain, reserving 1 cup of the pasta water, and set aside.
2
Cook the Fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain, reserving 1 cup of the pasta water, and set aside.
3
Make the Goat Cheese Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Reduce the heat to low and add the beet puree and heavy cream, stirring until well combined. Add half of the goat cheese and stir until the cheese is melted and the sauce is creamy. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
4
Combine: Add the cooked fettuccine to the sauce, tossing to ensure the pasta is evenly coated. Season with salt and pepper to taste.
5
Serve: Divide the pasta among plates. Sprinkle with the remaining goat cheese, garnish with fresh basil leaves, and add a generous grating of Parmesan cheese over each serving.
Ingredients
400gfettuccine
2medium-sized beets, roasted, peeled, and pureed
1cup heavy cream
200ggoat cheese, crumbled
2tbsptablespoons olive oil
2cloves garlic, minced
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish
Parmesan cheese, grated, for serving
Directions
1
Cook the Fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain, reserving 1 cup of the pasta water, and set aside.
2
Cook the Fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain, reserving 1 cup of the pasta water, and set aside.
3
Make the Goat Cheese Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Reduce the heat to low and add the beet puree and heavy cream, stirring until well combined. Add half of the goat cheese and stir until the cheese is melted and the sauce is creamy. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
4
Combine: Add the cooked fettuccine to the sauce, tossing to ensure the pasta is evenly coated. Season with salt and pepper to taste.
5
Serve: Divide the pasta among plates. Sprinkle with the remaining goat cheese, garnish with fresh basil leaves, and add a generous grating of Parmesan cheese over each serving.
